Grilled asian steak and vegetable sandwiches
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A flavorful soy and sesame oil-mayo is drizzled over grilled steak and vegetables for super steak sandwiches. Packed with delicious vegetables including grilled eggplant, sweet red pepper and scallions and then finished with arugula, this sandwich is a great way to get in your daily vegetables. Add a bit of grated fresh ginger or some sriracha or wasabi to the sauce to add some Asian heat. This sandwich is also great at room temperature so it’s a great make-ahead recipe. It makes an excellent one-dish meal or serve it with fruit or coleslaw.
Ingredients
Less sodium soy sauce
⅓ cup(s)
Fresh ginger
2 tsp, fresh, grated
Jarred minced garlic
1 tsp
Uncooked lean flank steak
12 oz
Cooking spray
4 spray(s)
Eggplant
1 small, (6 oz), Japanese, cut into 4 lengthwise slices
Red bell pepper
1 small, quartered, cored
Scallions
4 medium, ends trimmed
Less sodium soy sauce
5 tsp, divided
Light hamburger bun
4 item(s)
Reduced calorie mayonnaise
2 Tbsp
Dark sesame oil
1 tsp
Water
½ tsp
Arugula
2 cup(s), baby leaves
Instructions
1
In a medium glass dish, combine 1/3 c soy sauce, ginger and garlic; add steak, cover and marinate at least 30 minutes.
2
Off heat, coat an outdoor grill or large stove-top grill pan with cooking spray; heat to medium-high heat.
3
Place eggplant, pepper and scallions in a bowl; drizzle with 1 Tbsp soy sauce and then coat with cooking spray.
4
Grill steak, eggplant and pepper, turning once, until steak is desired degree of doneness (145°F for medium-rare) and vegetables are lightly charred and tender, 10-12 minutes. Remove steak to a cutting board; let stand 5 minutes before thinly slicing against grain.
5
While steak rests, place scallions and buns on grill; grill, turning scallions once, until scallions are lightly charred and buns are toasted, 1-2 minutes.
6
In a cup, to make sauce, combine remaining 2 tsp soy sauce, mayonnaise, oil and water.
7
To assemble each sandwich, top each bun bottom with 1/2 c arugula; top with 2 1/2 oz steak and 3/4 tsp sauce. Top with 1 piece pepper, 1 slice eggplant and 1 scallion; drizzle with 3/4 tsp sauce and top with a bun half.
8
Serving size: 1 sandwich
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