Beefy Bistro Sandwiches

By Tonya_Speed

NUTRITION per serving: 287 Calories; 10g Fat; 24g Protein; 32g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 398mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 6

Ingredients

• 6 cloves garlic, unpeeled
• 1 tablespoon olive oil
• 3/4 pound beef flank steak, trimmed
• 1/4 teaspoon black pepper
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 8 slices whole wheat bread
• 2 tablespoons low fat mayonnaise
• 1 cup mixed salad greens

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat indoor or outdoor grill to MEDIUM-HIGH. Place garlic in the center of a piece of aluminum foil wrap and drizzle with the olive oil. Gather the foil together at the top to form a sealed packet; place over indirect heat or the coolest part of the grill and cook for 8 to 10 minutes or until soft. Sprinkle both sides of steak with pepper. Place steak and bell peppers over direct heat or the hottest part of the grill. Cook the steak, turning once, until it reaches desired level of doneness (about 6 minutes per side for medium). Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. 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 peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and set aside. Peel the garlic and place it and the oil from the packet in a small bowl; add mayonnaise and mash with a fork until combined. Slice the steak very thinly. To assemble sandwiches, spread 1 scant teaspoon of the roasted aioli (garlic mayo) on each piece of bread. Divide greens, sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.

SERVING SUGGESTION: Serve a big salad of baby spinach, thinly sliced red onion and sliced strawberries, tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free bread.