Rum-Pepper Steak Sandwiches |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe Courtesy of Cooking Light, something different for last outside party. Prep time is also include time for grill. Ingredients:
1/2 cup dark rum |
2 tablespoons brown sugar |
1 tablespoon fresh coarse ground black pepper |
1/4 teaspoon salt |
5 cloves garlic, crushed or 2 1/2 teaspoons instant minced garlic |
1 (1 1/2 lb) flank steaks |
1/2 cup fat-free mayonnaise or 1/2 cup light mayonnaise |
16 slices tomatoes, 1/4 inch-thick (about 3 tomatoes) |
2 teaspoons prepared horseradish |
8 slices red onions, 1/2 inch-thick (about 2 onions) |
16 slices sourdough bread (1-ounce each) |
2 cups thinly sliced romaine lettuce |
Directions:
1. To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag.
2. Trim fat from steak, and add steak to bag.
3. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally.
4. Remove the steak from bag, reserving marinade.
5. Pour the marinade into a microwave-safe dish.
6. Microwave marinade at HIGH 1 minute or until mixture boils.
7. To prepare flavored mayonnaise, combine mayonnaise and horseradish, and set aside.
8. Prepare grill.
9. Place steak and red onion slices on a grill rack, and grill onions 4 minutes on each side, basting with the reserved marinade.
10. Remove onions from grill.
11. Turn the steak, and grill an additional 8 minutes or until steak is desired degree of doneness.
12. Remove steak from grill.
13. Place bread slices on grill rack, and grill 2 minutes on each side or until toasted.
14. Cut steak diagonally across grain into thin slices.
15. Spread 1 tablespoon flavored mayonnaise on one side of each of 8 toasted bread slices.
16. Divide steak, onion slices, lettuce, and tomato slices evenly among 8 bread slices.
17. Top with remaining bread slices.
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