Grilled flank steak and pepper sandwiches with chipotle mayo
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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 flavor to the flank steak sandwich. Make a double batch of the chipotle mayonnaise and refrigerate it to use on sandwiches, hamburgers, tacos and more.
Ingredients
Cooking spray
3 spray(s)
Uncooked lean flank steak
12 oz
Yellow bell pepper
1 large, quartered, cored
Red onion
1 small, sliced into 4 thick rounds
Table salt
¾ tsp
Dried oregano
¾ tsp
Ground cumin
½ tsp
Reduced calorie mayonnaise
2 Tbsp
Canned chipotle peppers in adobo sauce
1 Tbsp, minced (or to taste)
Cilantro
1 Tbsp, chopped
Tomato
1 small, beefsteak or heirloom, cut into 8 slices
Light hamburger bun
4 item(s), toasted
Instructions
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. Yields 1 sandwich per serving.
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