Steak Sandwiches With Carrot Slaw Recipes

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STEAK SANDWICHES WITH CARROT SLAW



Steak Sandwiches with Carrot Slaw image

Enjoy these grilled sandwiches filled with steak, carrot slaw and spinach - perfect for a hearty dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

2 teaspoons rice vinegar
1 teaspoon grated gingerroot
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 chopped fresh cilantro
4 frozen ciabatta rolls, 1.5 oz each (from 12-oz bag)
1 flank steak (1 lb), trimmed of fat
1 teaspoon five-spice powder
2 cups fresh baby spinach leaves

Steps:

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

Nutrition Facts : Calories 300, Carbohydrate 23 g, Fiber 2 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 580 mg

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