Photo of Grilled flank steak and pepper sandwiches with chipotle mayo by WW

Grilled flank steak and pepper sandwiches with chipotle mayo

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 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.


Cooking spray

3 spray(s)

Uncooked lean flank steak

12 oz

Yellow pepper(s)

1 large, quartered, cored

Uncooked red onion(s)

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)


1 Tbsp, chopped

Fresh tomato(es)

1 small, beefsteak or heirloom, cut into 8 slices

Light hamburger bun(s)

4 item(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. Yields 1 sandwich per serving.