Grilled Flank Steak and Pepper Sandwiches with Chipotle Mayo



Total Time: 30 min
Prep: 15 min
Cook: 10 min
Serves: 4
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
  • 3 sprays cooking spray
  • 12 oz uncooked lean flank steak
  • 1 large yellow pepper, quartered, cored
  • 1 small uncooked red onion, sliced into 4 thick rounds
  • ¾ tsp table salt
  • ¾ tsp dried oregano
  • ½ tsp ground cumin
  • 2 tbsp reduced calorie mayonnaise
  • 1 tbsp canned chipotle peppers in adobo sauce, minced (or to taste)
  • 1 tbsp Cilantro, chopped
  • 1 small fresh tomato, beefsteak or heirloom, cut into 8 slices
  • 4 Light hamburger buns, 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.
  7. Serving Size: Yields 1 grilled Flank Steak and Pepper Sandwiches with Chipotle Mayo per serving!