Steak sandwiches with carrot slaw

 

Steak sandwiches with carrot slaw

Servings: 4

Preparation time: 50 min

 

Ingredients

2 teaspoons rice vinegar

1 teaspoon grated ginger root

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

Directions

 

1. In medium bowl, mix vinegar, gingeroot, 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.

2. Heat gas or charcoal grill. Meanwhile, bake rolls as directed on package.

3. Rub steak with 2 teaspoons oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining 1 teaspoon oil on grill rack. Place steak on grill over medium-high heat. Cover grill; cook 12 minutes, turning once, until of desired doneness. Transfer steak from grill to cutting board. Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

4. Cut rolls in half horizontally. On roll bottoms, place spinach, steak and carrot slaw. Cover with roll tops.

 

 

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