1) Trim steak, pat dry and place in a large resealable plastic bag. Combine 1/2 cup vinegar, oil, chili garlic sauce, 1 tbl. sugar, soy sauce and 2 cloves garlic; pour over steak. Seal bag; refrigerate for 2-8 hours.
2) Combine remaining 1/2 cup vinegar, 2 cloves garlic and 1 tbl. sugar in a small saucepan; stir in water. Cook over medium heat until sugar is dissolved. Cool slightly. Combine carrots, cucumber and red onion in a small glass bowl; add vinegar mixture. Cover and refrigerate for 2 hours or up to 3 days.
3) Preheat gas grill for direct cooking over medium-high heat. Remove steak from marinade; discard marinade. Grill for 10-12 minutes or until medium-rare, turning once halfway through. Loosely cover with foil and let stand for 5 minutes. Using your fingers, pull out some of the bread in the buns, so that it isn't as thick or "bready". Place buns, cut sides down, on grill for 1-2 minutes or until toasted.
4) Slice steak thinly against the grain. Spread mayonnaise on buns; top with steak, pickled vegetables, jalapeno slices, and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (46%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 34.5mg||11 %|
|Sodium 1300.3mg||45 %|
|Potassium 595.1mg||16 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.6g|
|Protein 17.7g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 193
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.