Flank Steak Sandwich with Pepper Sauce
Pepper Sauce: Place red pepper on greased grill over medium-high heat; close lid and cook, turning, until charred, 15 to 20 minutes. Let cool. Peel and seed. Add to food processor along with almonds, tomato, garlic, parsley, tomato paste, oil, vinegar, salt and paprika; purée until smooth but still with bits of almond.
Meanwhile, sprinkle steak with salt, cayenne and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.
Cut buns in half lengthwise. Sandwich arugula, steak and pepper sauce in buns.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 84.2mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.5g | 1 % | |
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: 12
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