While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
When you grill steak and vegetables, make a double batch so leftovers can be served in a sandwich. Top the steak with cheese and a sour cream-mayo dressing.
1 pound flank steak
3/4 cup Lawry's® Baja Chipotle Marinade with Lime Juice , divided
1/4 cup mayonnaise
1/4 cup sour cream
2 poblano peppers, halved and seeded
1 medium onion, cut into 1/2-inch-thick slices
4 (6-inch) submarine rolls, split
4 slices pepper Jack cheese, about 4 ounces
Place steak in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, mix mayonnaise, sour cream and 1 tablespoon of the remaining marinade in small bowl. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard remaining marinade.
Grill steak, peppers and onion over medium-high heat 6 to 8 minutes per side or until steak is desired doneness and vegetables are tender, brushing with remaining marinade. Toast rolls on the grill, open-side down, about 30 seconds. Slice peppers and separate onion into rings. Slice steak into thin slices.
To serve, spread rolls with mayonnaise mixture. Top with steak, peppers, onion and cheese.
Nutritional Information coming soon!