- Special Pricing
Make this bistro-style sandwich, sauce and all, completely on the grill. If you’re in a hurry, just grill the steak and garlic and substitute jarred roasted red peppers for the grilled bell peppers. Make it a meal: Serve with Oven "Fries" and a glass of lemonade.
- 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 greens
Preheat the grill to medium-high.
Place the 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 the 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, 8-10 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 the bread, turning once, until toasted, about 1 minute per side.
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 the mayonnaise and mash with a fork until combined. Slice the steak very thinly.
To assemble the sandwiches, spread 1 scant teaspoon of the roasted garlic aïoli on each piece of bread. Divide the greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
287 calories; 10g total fat; 3g total saturated fat; 33mg cholesterol; 596mg sodium; 26g carbohydrates; 2g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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