Grilled Vidalia Onion And Steak Sandwiches Recipe

Name: Grilled Vidalia Onion And Steak Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Steak:; 3/4 cup cola; 2 tablespoons red wine vinegar; 1 teaspoon coarsely ground black pepper; 1/2 teaspoon salt; 1/2 teaspoon ground chipotle chile pepper; 4 garlic cloves, crushed; 1 bay leaf, crushed; 1 (1 1/2-pound) flank steak, trimmed; 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-ounce) Kaiser rolls; 12 (1/4-inch-thick) slices tomato

Servings: persons

Steak:
3/4 cup cola
2 tablespoons red wine vinegar
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2-pound) flank steak, trimmed
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-ounce) Kaiser rolls
12 (1/4-inch-thick) slices tomato

1
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.
2
Prepare grill.
3
To prepare dressing, combine arugula and mayonnaise; set aside.
4
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
5
Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.
6
Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $18) is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Steak:, 3/4 cup cola, 2 tablespoons red wine vinegar, 1 teaspoon coarsely ground black pepper, and more.

Yes, Grilled Vidalia Onion And Steak Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vidalia Onion And Steak Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions