Jalapeño Steak Sandwiches
Chipotle Garden Salad
Ingredients
- 1¼ to 1½ lb beef flank steak, trimmed
- ⅓ cup olive oil
- ⅓ cup lime juice
- 3 Tbsp Dijon-style mustard
- 3 fresh jalapeño chile peppers, finely chopped
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 12 slices Texas toast or other thick-cut white bread, toasted
- ½ cup chipotle mayonnaise or ½ cup mayonnaise plus 1 tsp chili powder
- 1 medium red onion, quartered and thinly sliced
- 1 cup queso fresco, crumbled, or farmer cheese (4 oz)
- Fresh cilantro sprigs (optional)
- Lime wedges (optional)
Instructions
- Score both sides of meat in a diamond pattern at 1-inch intervals. Place meat in a resealable plastic bag set in a shallow dish.
- In a small bowl whisk together oil, lime juice, mustard, jalapeños, garlic, and salt. Pour over meat. Seal bag; turn to coat. Marinate in refrigerator 4 to 24 hours.
- Drain meat, discarding marinade. Heat a large nonstick or well-seasoned grill pan over medium. Add meat; cook 14 to 16 minutes or until medium doneness (160°F), turning once. Thinly slice meat diagonally across the grain.
- Spread toasted bread with mayonnaise. Layer meat, onion, cheese, and, if desired, cilantro between slices. If desired, serve with lime wedges.
Side Dish Ingredients
- ½ cup bottled creamy chipotle salad dressing
- 2 Tbsp snipped fresh Italian parsley
- ¼ tsp ground black pepper
- 2 heads Boston or Bibb lettuce, torn
- ½ cup grape tomatoes, halved
Side Dish Instructions
- For dressing, in a bowl stir together salad dressing, parsley, and pepper.
- Toss lettuce with tomatoes. Serve with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
560
|
70
|
630
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 46 | 4 | 50 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 965 | 158 | 1123 |
Better Homes and Gardens Meal Plan
This recipe selected from the eMeals Better Homes and Gardens Meal Plan.
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