Steak sandwiches with carrot slaw
Preparation time: 50 min
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
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.