Jalapeño Steak Sandwiches

Chipotle Garden Salad
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. For dressing, in a bowl stir together salad dressing, parsley, and pepper.
  2. 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

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