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Name: Steak Sandwiches with Carrot Slaw
Prep time: 30 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 2 teaspoons rice vinegar; 1 teaspoon fresh ginger grated; 2 cloves garlic finely chopped; 4 teaspoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 cup shredded carrots (from 10 oz bag); 1/4 cup shredded radishes; 1 tablespoon fresh cilantro chopped; 4 ciabatta rolls frozen, 1.5 oz each; 1 pound flank steak trimmed of fat; 1 teaspoon five spice powder; 2 cups baby spinach

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INGREDIENTS

2 teaspoons rice vinegar
1 teaspoon fresh ginger ; grated
2 cloves garlic ; finely chopped
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded carrots ; (from 10 oz bag)
1/4 cup shredded radishes
1 tablespoon fresh cilantro ; chopped
4 ciabatta rolls ; frozen, 1.5 oz each
1 pound flank steak ; trimmed of fat
1 teaspoon five spice powder
2 cups baby spinach

Servings

INSTRUCTIONS

2. Heat gas or charcoal grill. In the meantime, bake rolls as directed on package.

3. Rub steak with 2 teaspoons oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining 1 teaspoon oil on grill rack. Place steak on grill over medium high heat. Cover and grill; cook 12 minutes, turning once until desired doneness. Transfer steak from grill to cutting board. Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

4. Cut rolls in half horizontally. On roll bottoms, place spinich, steak and carrot slaw. Cover with roll tops and serve.

Nutrition Information per Serving

Calories - 300

Calories from Fat - 0

Total Fat - 10 g

Saturated Fat - 2.5 g

Trans Fat - 0 g

Cholesterol 0 mg

Sodium - 580 mg

Total Carbohydrates - 23 g

Fiber - 2 g

Protein - 29 g

NOTES

Alert editor

Steak Sandwiches with Carrot Slaw

2 teaspoons rice vinegar 
1  teaspoon fresh ginger grated
2 cloves garlic finely chopped
4 teaspoons  olive oil 
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1 cup shredded carrots (from 10 oz bag)
1/4 cup shredded radishes 
1 tablespoon fresh cilantro chopped
4  ciabatta rolls frozen, 1.5 oz each
1 pound flank steak trimmed of fat
1 teaspoon five spice powder 
2 cups baby spinach

1.  In medium bowl, mix vinegar, ginger, garlic, 1 teaspoon of oil and 1/4 teaspoon each of the salt and pepper. Add carrots, radishes and cilantro; toss to coat. Cover and refrigerate until serving time.
2. Heat gas or charcoal grill.  In the meantime, bake rolls as directed on package.
3. Rub steak with 2 teaspoons oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining 1 teaspoon oil on grill rack. Place steak on grill over medium high heat. Cover and grill; cook 12 minutes, turning once until desired doneness. Transfer steak from grill to cutting board.  Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
4. Cut rolls in half horizontally. On roll bottoms, place spinich, steak and carrot slaw.  Cover with roll tops and serve.

Nutrition Information per Serving
Calories - 300
Calories from Fat - 0
Total Fat - 10 g
Saturated Fat - 2.5 g
Trans Fat - 0 g
Cholesterol 0 mg
Sodium - 580 mg
Total Carbohydrates - 23 g
Fiber - 2 g
Protein - 29 g

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4 Servings

Calories: 282
Calories from Fat: 93 (33%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.9g
Cholesterol 39.7mg		12 %
Sodium 256.4mg		9 %
Potassium 592.1mg		16 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 16.3g
Protein 27.4g		39 %
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.

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Calories per serving: 282

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