Grilled Vidalia and Steak Sandwiches

This recipe is a bit more involved than some but well worth the effort!


3/4 cup cola
2 tablespoons red wine vinegar
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper (I didn't have this, so I just skipped it)
4 garlic cloves, crushed
1 bay leaf, crushed
1 (1 1/2-pound) flank steak, trimmed

6 slices Vidalia onion
6 Kaiser rolls (I used ciabotta)
12 slices tomato

Dressing:
3/4 cup minced arugula
1/2 cup low-fat mayonnaise

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.

To prepare dressing, combine arugula and mayonnaise; set aside. (We actually skipped the mayo altogether and just used arugula, although Romaine would probably be great too. If it's not moist enough for your taste, you can always add a little olive oil/red wine vinegar.)

Grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

I used a regular ol' red onion since that's what I had on hand. And we also added grilled (or your could do sauteed) mushrooms. I've got to make this again soon!