- Servings: 4
Ingredients:
| 2× 6-8 oz | Well Trimmed Boneless Beef Top Loin Strip Steaks, cut ¾" thick |
| 3⅓ Tbsp | Light Asian Sesame Dressing, divided |
| 2 cups | Coleslaw Mix |
| ¼ cup | Seasoned Rice Vinegar |
| ⅓ cup | Light Mayonnaise |
| 2 tsp | Asian Hot Chili Sauce |
| 4 | 6-7" Whole Wheat French Rolls or Baguettes, split lengthwise |
| ½ cup | Thinly Sliced Seedless Cucumber or Sweet Onion |
| ¼ cup | Chopped Fresh Cilantro |
Directions:
Brush beef steaks with 2 tablespoons dressing and let stand 5 minutes. Meanwhile, combine coleslaw mix and vinegar in a small bowl. Toss to coat, then refrigerate. Combine mayonnaise and chili sauce in a separate bowl and refrigerate. Place steaks on grill over medium hot, ash covered coals, then grill steaks, uncovered, 10-12 minutes. Or over medium heat on a preheated gas grill, uncovered, 7-10 minutes for medium rare (145 degrees) to medium (160 degrees) turning occasionally). Let steaks rest 5 minutes, then carve into thin slices. Spread cut sides of rolls with mayonnaise mixture. Layer bottom of rolls with beef slices and drizzle with remaining dressing. Top with coleslaw mixture and cucumber, then sprinkle with cilantro. Close sandwiches and serve.
Helpful Tips:
Nutrition information per serving: 519 calories; 15 g fat (4 g saturated fat; 5 g monounsaturated fat); 72 mg cholesterol; 1158 mg sodium; 66 g carbohydrate; 9 g fiber; 35 g protein; 11.0 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 4.3 mg iron; 81.5 mcg selenium; 6.8 mg zinc; 125.4 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
