Bistro Flank Steak Sandwich


While printing out recipes from Eating Well,  I came across this one titled Bistro Flank Steak Sandwich which gave me a mental picture of a quaint little cafe with seating outside that served this sandwich to its customers.

This recipe is meant to be made entirely on the grill, but since its cold out and we use the Griddler more than anything, I adjusted the recipe a little bit to meet our indoor needs.

Bistro Flank Steak Sandwich
Slightly Adapted from: Eating Well, July/August 2007
Servings: 4
Printer Friendly

    • 1 loaf whole wheat Italian bread
    • 1 lb. flank steak, trimmed
    • 1 red pepper, quartered 
    • 1 yellow pepper, quartered
    • 2 tbsp. reduced fat mayo
    • 1 tsp. garlic powder
    • 1 cup mixed salad greens
1. Slice the Italian bread into 4 pieces, then slice in half to make a sandwich.
2. Preheat the grill and season the steak with salt and pepper.
3. Add the steak and the bell peppers to the grill and grill for 5-7 minutes or until the peppers are lightly charred. Remove peppers from the grill and slice into bite sized pieces.
4. Continue cooking the steak until medium well, then let rest for 5 minutes. Slice into strips against the grain.
5. In a small bowl, mix together the mayo and the garlic powder until combined.
6. Place the bread on the grill until lightly toasted. Spread both sides of the bread with the mayo mixture, then top with the salad greens, sliced steak and bell peppers. Repeat with remaining sandwiches.

I really enjoyed this sandwich, even if it was a bit messy. The flavor mainly comes from the peppers so don't skimp on those at all. 

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