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1 1/2 tablespoons lemon juice
1 tablespoon reduced sodium soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon ground black pepper
1 (2-pound) flank steak, trimmed
4 tablespoons sour cream
3 tablespoons plain nonfat Greek yogurt
3 tablespoons minced scallions
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
2 slices crisp-cooked bacon, crumbled
2 teaspoons prepared horseradish
10 small (1 1/2-ounce) whole wheat rolls (try slider-size), split and toasted
2 cups arugula leaves, for serving
In large, resealable plastic bag, combine lemon juice, soy sauce, Worcestershire sauce, oil, garlic, and black pepper; add steak.
Seal bag, squeezing out air, and refrigerate for at least 8 hours, turning bag occasionally.
Preheat grill for direct grilling over medium heat.
Drain steak, discarding marinade.
Grill, turning once, about 5–7 minutes per side, to desired doneness (130°–135°F for medium-rare, 140°–150°F for medium).
Tent with foil and let stand 10 minutes before slicing.
Meanwhile, in small bowl, combine mayonnaise, yogurt, scallions, lemon zest, lemon juice, bacon, and horseradish; thin with 1 tablespoon water. Cover and chill.
To assemble sandwiches, thinly slice beef against the grain into 36 slices.
Spread a scant tablespoon of Bacon Horseradish Sauce on the bottom half of each roll.
Top each with 3 slices of beef and arugula leaves; cover with top halves of rolls.
Nutritional Information (Per serving - 1 sandwich)
11g fat (3.5 g saturated, 0 g trans)
55 mg cholesterol
310 mg sodium
23 g carbohydrate
3 g fiber
21 g protein
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