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Steak and pepper sandwiches with chipotle mayo

Steak and Pepper Sandwiches

8
Points®
Total Time
23 min
Prep
5 min
Cook
18 min
Serves
4
Difficulty
Easy
A 20-minute dinner packed with flavor, this grilled steak sandwich will leave your entire crown fully satisfied. Grilling the veggies and steak together make quick-work of your cooking process. The chipotle mayo adds another level or smokey heat to perfectly complement the sweet peppers and rich beef. If you don't like cilantro, use thinly sliced green onions in your mayo mixture.

Ingredients

Table salt

¾ tsp

Dried oregano

¾ tsp

Ground cumin

½ tsp

Bell pepper

1⅓ item(s), medium, (or 1 large), yellow variety, quartered

Red onion

1 small, cut into 4 thick slices

Uncooked lean flank steak

1 pound(s), trimmed

Reduced calorie mayonnaise

2 Tbsp

Canned chipotle peppers in adobo sauce

1 Tbsp, minced

Cilantro

1 Tbsp, chopped

Light hamburger bun

4 item(s), toasted

Tomato

1 medium, beefsteak variety, cut into 8 slices

Cooking spray

1 spray(s)

Instructions

  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture and toss to coat. Sprinkle steak with remaining seasoning.
  3. Place vegetables and steak on grill rack and grill, turning occasionally, until vegetables are tender and instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  4. Meanwhile, stir together mayonnaise, chipotles en adobo, and cilantro in small bowl.
  5. Cut steak across grain into thin slices. Cut bell pepper into thin strips and separate onion into rings.
  6. Spread mayonnaise mixture evenly on bottoms of buns. Top evenly with tomato, steak, bell pepper, and onion. Top with bun tops.
  7. Serving size: 1 sandwich

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