Hey everyone! This
week’s healthy meal is “Steak Sandwiches with Pickled Onion and Herb Aioli”
from the August 2012 issue of CookingLight. It was very quick and
easy and pretty tasty too! I added some
roasted asparagus as a nice side. I hope
you all like it as well!
Ingredients:
¼ cup water
¼ cup cider vinegar
2 tablespoons sugar
1 cup thinly sliced red onion
¼ cup canola mayonnaise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 pound flank steak,
trimmed
1 ½ teaspoons olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (12-ounce) French bread baguette
1 cup arugula leaves
Directions:
1. Combine first 3 ingredients in a medium microwave-safe bowl;
microwave on HIGH 2 minutes or until boiling.
Stir in onion. Let stand at room
temperature for 30 minutes.
2. Preheat grill to medium-high heat.
3. Combine mayonnaise and next 4 ingredients (through garlic).
4. Rub steak evenly with oil; sprinkle with salt and
pepper. Place steak on grill rack; grill
5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak across the grain into thin slices.
5. Cut baguette in half lengthwise. Hollow out top and bottom halves of bread,
leaving a ½-inch-thick shell; reserve bread for another use. Place bread, cut sides down, on grill rack;
grill 1 minute or until toasted.
6. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of
baguette; top evenly with onion and arugula.
Spread mayonnaise mixture over cut side of top baguette half; place on
sandwich. Cut into 4 pieces.
Hands on time: 21 min.
Total time: 40 min.
Serves 4 (serving size: 1 sandwich)
Nutritional
information: 403 calories; 11.8g total fat (2.5g saturated fat; 5.9g mono.; 19g
poly); 30g protein; 43.4g carbohydrates; 1.8g fiber; 37mg cholesterol; 3.8mg
iron; 677mg sodium; 39mg calcium
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