Bistro Flank Steak Sandwich

6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8
small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greensDIRECTIONS
Preheat grill to medium-high.
Place garlic in the center of a piece of foil and drizzle
with oil. Gather the foil together at the top to form a
sealed packet. Sprinkle both sides of steak with 1/4 teaspoon
salt and pepper.
Place the garlic packet over indirect heat or the coolest
part of the grill. Place the steak and bell peppers over
direct heat or the hottest part of the grill. Cook the garlic
until soft and golden brown, 8 to 10 minutes. Cook the
peppers, turning occasionally, until the skin is blistered on
all sides, about 10 minutes total. Cook the steak, turning
once, until desired doneness, about 6 minutes per side for
medium. Transfer the garlic packet, peppers and steak to a
clean platter. Tent the steak with foil to keep warm.
Grill bread, turning once, until toasted, about 1 minute per
When the peppers are cool enough to handle, peel and discard
the stems, seeds and ribs. Slice into wide strips and toss
with the remaining 1/4 teaspoon salt in a small bowl. Peel
the garlic and place it and the oil from the packet in
another small bowl. Add mayonnaise and mash with a fork until
combined. Slice the steak very thinly.
To assemble sandwiches, spread 1 scant teaspoon of the
roasted garlic aïoli on each piece of bread. Divide
greens, the sliced steak and grilled peppers among 4 slices
of bread; top with the remaining bread.NUTRITION
Per sandwich:
287 calories
10 g fat
3 g sat
26 g carbohydrates
0 g total sugars
21 g protein
2 g fiberSmartPoints value : 7

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