Grilled Vidalia Onion and Steak Sandwiches

Cola in the marinade tenderizes the meat.

Yield: Yield: 6 servings (serving size: 1 sandwich)

Ingredients

• Steak:
• 3/4  cup  cola
• 2  tablespoons  red wine vinegar
• 1  teaspoon  coarsely ground black pepper
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground chipotle chile pepper
• 4  garlic cloves, crushed
• 1  bay leaf, crushed
• 1  (1 1/2-pound) flank steak, trimmed
• 
  Dressing:
• 3/4  cup  minced arugula
• 1/2  cup  low-fat mayonnaise
• 
  Remaining ingredients:
• Cooking spray
• 6  (1/2-inch-thick) slices Vidalia onion
• 6  (2-ounce) Kaiser rolls
• 12  (1/4-inch-thick) slices tomato

Preparation

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.

Prepare grill.

To prepare dressing, combine arugula and mayonnaise; set aside.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $18) is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil

Nutritional Information

Calories:

417 (24% from fat)

Fat:

11g (sat 3.3g,mono 3.8g,poly 2.2g)

Protein:

30.5g

Carbohydrate:

49.1g

Fiber:

3.2g

Cholesterol:

38mg

Iron:

3.9mg

Sodium:

747mg

Calcium:

104mg