Grilled Vidalia Onion and Steak Sandwiches

Grilled Vidalia Onion and Steak Sandwiches
Photo by Becky Luigart-Stayner

Ingredients

  • 12 (1/4-inch-thick) slices tomato
  • ¾ cup minced arugula
  • 1 bay leaf, crushed
  • ½ teaspoon ground chipotle chile pepper
  • Remaining ingredients:
  • Dressing:
  • Remaining ingredients:
  • + 27 more ingredients
    • Dressing:
    • ½ teaspoon salt
    • 12 (1/4-inch-thick) slices tomato
    • 6 (1/2-inch-thick) slices Vidalia onion
    • 1 (1 1/2-pound) flank steak, trimmed
    • 6 (2-ounce) Kaiser rolls
    • 1 (1 1/2-pound) flank steak, trimmed
    • Steak:
    • 1 bay leaf, crushed
    • ½ cup low-fat mayonnaise
    • 4 garlic cloves, crushed
    • 6 (2-ounce) Kaiser rolls
    • 6 (1/2-inch-thick) slices Vidalia onion
    • ½ teaspoon ground chipotle chile pepper
    • ¾ cup cola
    • 2 tablespoons red wine vinegar
    • Cooking spray
    • ½ cup low-fat mayonnaise
    • Steak:
    • Cooking spray
    • ½ teaspoon salt
    • 2 tablespoons red wine vinegar
    • ¾ cup cola
    • 4 garlic cloves, crushed
    • ¾ cup minced arugula
    • 1 teaspoon coarsely ground black pepper
    • 1 teaspoon coarsely ground black pepper

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes...

View full recipe at My Recipes

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