Thursday, June 10, 2010
Marinated Flank Steak Sandwiches
Marinate the steak in the morning for a quick and delicious supper from the grill.
Recipe courtesy of Jim Romanoff
Ginger-Soy Marinated Flank Steak Sandwiches
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
1/4 cup grated fresh ginger
2 teaspoons chile-garlic sauce, or more to taste
4 green onions, ends trimmed and thinly sliced
1 1/4 pounds flank steak
1/4 cup reduced-fat mayonnaise
1 tablespoon honey
2 teaspoons chile-garlic sauce
8 (3/4-inch-thick) slices crusty country-style bread
1 tablespoon extra-virgin oil
3 cups loosely packed watercress or arugula
WHISK together the vinegar, brown sugar and soy sauce in a small bowl until the sugar is dissolved. Whisk in the oil, ginger, chile-garlic sauce and green onions.
PLACE the steak in a shallow glass dish. Add the marinade and turn to coat the meat well. Cover and refrigerate at least 2 hours and up to 24 hours, turning once.
HEAT a gas grill to medium-high or light a charcoal fire. Stir together the mayonnaise, honey and chile-garlic sauce in a small bowl and set aside. Brush both sides of the bread lightly with olive oil.
GRILL the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.
LET the steak stand 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of chile-garlic mayonnaise on each bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread.
PER SERVING: 520 calories; 47g carbohydrate; 37g protein; 19g fat (174 calories from fat; 6g saturated); 58mg cholesterol; 2g fiber; 780mg sodium.