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Categories:
beef dressing reduced-fat coleslaw mix rice vinegar mayonnaise chili sauce whole wheat French bread rolls cucumber fresh cilantro
Viewed: 55 - Published at: 5 years agoIngredients
- 2 beef strip steaks cut 3/4 inch thick, 8 ounces each
- 3 tablespoons dressing reduced-fat Asian sesame, divided
- 2 cups coleslaw mix
- 1/4 cup seasoned rice vinegar
- 1/3 cup reduced fat mayonnaise
- 2 teaspoons Asian hot chili sauce
- 4 whole wheat French bread rolls or baguettes, 6 to 7 inches long, split lengthwise
- 1/2 cup seedless cucumber thinly sliced, or sweet onion
- 1/4 cup chopped fresh cilantro
Method
- Brush beef steaks with 2 tablespoons dressing; let stand 5 minutes.
- Meanwhile, combine coleslaw mix and vinegar in small bowl. Toss to coat; refrigerate.
- Combine mayonnaise and chili sauce in separate bowl; refrigerate.
- Place steaks on grid over medium, ash-covered coals; grill steaks, covered 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices.
- Spread cut sides of rolls with mayonnaise mixture. Layer bottom of rolls with beef slices; drizzle with remaining 4 teaspoons dressing. Top with coleslaw mixture and cucumber; sprinkle with cilantro. Close sandwiches.
