Bistro Flank Steak Sandwich
Registered Dietitian ReviewedFlank steak makes a tasty and protein-rich topping for a salad. As such, it also tastes delicious on a sandwich with veggies on Martin’s 100% Whole Wheat Bread!
Cook Time: 45 minutes
Ingredients
- 6 cloves garlic unpeeled
- 1 tablespoon extra virgin olive oil
- 3/4 pound flank steak trimmed
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 8 slices Martin’s Whole Wheat Potato Bread
- 2 tablespoons reduced-fat mayonnaise
- 1 cup mixed salad greens
Instructions
- Preheat grill to medium-high heat.
- Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Place over indirect heat or the coolest part of the grill.
- Season both sides of the steak with 1/4 teaspoon each salt and pepper. Place steak and bell peppers over direct heat or the hottest part of the grill.
- Cook garlic until soft and golden brown, about 8-10 minutes. Cook peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.
- Grill bread, turning once, until toasted, about 1 minute per side.
- When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl.
- Peel garlic and place in another small bowl with the oil from the packet. Add mayonnaise and mash with a fork until combined.
- Once steak has rested as least 5 minutes, slice thinly.
- To assemble sandwiches, spread 1 tsp. roasted garlic mayonnaise (aioli) on each piece of bread. Divide salad greens, steak and peppers among 4 slices of bread and top with the remaining bread