Photo of Grilled Flank Steak and Pepper Sandwiches with Chipotle Mayo by WW

Grilled Flank Steak and Pepper Sandwiches with Chipotle Mayo

Points® value
Total Time
30 min
15 min
10 min
Seasoned steak, peppers and onions are grilled (indoors or out) and piled on buns with juicy tomatoes and a smoky-spicy mayo. Cleanup is a breeze because everything is cooked on the grill. You can even throw the buns on the grill for a few minutes until they get nice charred marks. The chipotle mayonnaise has a nice little spice to it, adding extra flavour to the flank steak sandwich. Make a double batch of the chipotle mayonnaise and refrigerate it to use on sandwiches, hamburgers, tacos and more.


Cooking spray

3 spray(s)

Uncooked lean and trimmed beef flank steak

12 oz

Yellow bell pepper

1 large, quartered, cored

Red onion

1 small, sliced into 4 thick rounds

Table salt

¾ tsp(s)

Dried oregano

¾ tsp(s)

Ground cumin

½ tsp(s)

Reduced calorie mayonnaise

2 tbsp(s)

Canned chipotle peppers in adobo sauce

1 tbsp(s), minced (or to taste)


1 tbsp(s), chopped


1 small, beefsteak or heirloom, cut into 8 slices

Light hamburger bun

4 bun(s), toasted


  1. Off heat, coat an outdoor grill or large stove-top grill pan with cooking spray; heat over medium-high heat.
  2. Place steak, pepper and onion in a bowl; coat with cooking spray and sprinkle with salt, oregano and cumin.
  3. Grill, turning once, until steak is desired degree of doneness (145°F for medium-rare) and vegetables are lightly charred and tender, about 10 minutes.
  4. Remove steak to cutting board and let stand 5 minutes before slicing thinly against grain.
  5. Meanwhile, in a small cup, combine mayonnaise, chile in adobo and cilantro. Slice pepper into thin strips and separate onion into rings.
  6. To assemble each sandwich, spread each bun bottom with about 1 teaspoon chipotle mayonnaise; top each with 1/4 of steak, peppers and onions, 2 slices tomato and a bun top.
  7. Yields 1 sandwich per serving.