GRILLED VIDALIA ONION & STEAK SANDWICH

~ Downy Yellow Violet

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GRILLED VIDALIA ONION & STEAK SANDWICH

~ Delicious spring combo from Cooking Light

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Steak:

3/4 cup cola

2 Tbsp. red wine vinegar

1 Tsp. coarsely ground black pepper

1/2 tsp. salt

1/2 tsp. ground chipotle chile pepper

4 crushed cloves garlic

1 crushed bay leaf

1 (1 1/2 lb.) trimmed flank steak

Dressing:

3/4 cup minced arugula

1/2 cup low-fat mayonnaise

Remaining Ingredients:

Cooking spray

6 (1/2-inch thick) slices Vidalia onion

6 (2-oz.) Kaiser rolls

12 (1/4-inch thick) slices tomato

• To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside.
• Prepare grill.
• Combine arugula and mayonnaise for dressing; set aside.
• Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desired degree of doneness. Let stand 5 minutes.
• Grill onions for 4 minutes on each side, basting occasionally with marinade. Grill rolls, cut side down, for 2 minutes.
• Slice steak diagonally across grain into thin slices. Spread 2 Tbsp. dressing on bottom of each half of roll. Divide steak, tomato, and onion evenly. Top with remaining half. ( 6 servings )

~ White Violet

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