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.
15m
PREP TIME
15m
COOK TIME
8
INGREDIENTS
Servings: 4
Ingredients
- 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 To serve, spread rolls with mayonnaise mixture. Top with steak, peppers, onion and cheese.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
