Heat gas grill to High and allow to get very hot (about 10 minutes).
FOR THE FLANK STEAK: mix together the first 4 ingredients to make a rub. Sprinkle on both sides of steak and rub in well. Let sit for at least 10 minutes. Place on the hottest part of the grill (along with the garlic packet below). Close the lid and grill 5 minutes. Flip steak and grill 5 minutes more. Remove from grill (along with the garlic). Tent with foil, and allow to rest for 10 minutes. Slice against the grain into thin strips.
FOR THE AIOLI: Place garlic cloves in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Place on the coolest part of the grill over indirect heat (if your grill has a shelf over the heat then use that). Roast for 8-10 minutes until the garlic is very soft and the olive oil has not burned away. Slip the now soft cloves out of their skin and put in the mayo, along with any remaining olive oil. Mix well.
FOR THE SANDWICH: Grill the naan until they have grill marks and are soft (about 1 minute per side). Spread with the garlic aioli, place several slices of the steak on top, top with the slices peppers and arugula. Top with another naan and dig in!
Store any left over steak and aioli in airtight container(s) in the fridge up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 39.7mg||12 %|
|Sodium 215.2mg||7 %|
|Potassium 390.2mg||10 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.8g|
|Protein 24.2g||35 %|
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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: 224
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