Mediterranean Sirloin Steak Sandwich

Total Time: 35-40 minutes
Main Ingredient: Sirloin Steak
Servings: 4 servings

Recipe

Ingredients

1 pound Angus Beef Petite Sirloin Steaks
2 red bell peppers, cut into 6 wedges each
1 loaf (1 pound) French bread
4 ounces herb-garlic goat cheese

Instructions

1. To prepare relish, drain artichoke hearts, reserving ¼ cup marinade. Combine reserved marinade and lemon juice in small bowl. Set aside. Chop artichoke hearts. Combine artichoke hearts, olives, garlic, lemon peel and 1 teaspoon marinade mixture in small bowl. Cover and refrigerate.

2. Place beef steak and remaining marinade mixture in food-safe plastic bag; turn steak to coat. Close bag securely. Marinate flank or skirt steak in refrigerator 6 hours or as long as overnight, turning occasionally.

3. Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steak, covered, 12 to 16 minutes (over medium heat on preheated gas grill, 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers 12 to 16 minutes (7 to 11 minutes on gas grill) or until tender, turning occasionally.

4. Carve steak into thin slices. Season with salt and black pepper, as desired.

5. Meanwhile cut bread lengthwise in half. Grill, cut sides down, 1 to 2 minutes or until lightly toasted. Spread goat cheese on toasted sides of bread. Stir basil into artichoke relish. Top bread bottom with steak slices, relish and peppers. Close sandwich. Cut crosswise into quarters.

Nutritional Information

Nutrition information per serving, using flank steak: 627 calories; 22 g fat (9 g saturated fat; 5 g monounsaturated fat); 62 mg cholesterol; 1154 mg sodium; 70 g carbohydrate; 5.4 g fiber; 40 g protein; 11.9 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 5.2 mg iron; 27.3 mcg selenium; 4.5 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving, using skirt steak: 667 calories; 27 g fat (11 g saturated fat; 9 g monounsaturated fat); 70 mg cholesterol; 1186 mg sodium; 70 g carbohydrate; 5.4 g fiber; 37 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 6.0 mg iron; 16.1 mcg selenium; 5.1 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Meal Tips

To make the accompanying relish, you'll need the following ingredients:

1 jar (6 to 7-½ ounces) marinated artichoke hearts
2 tablespoons fresh lemon juice
¼ cup chopped Kalamata olives
1 clove garlic, finely chopped
½ teaspoon freshly grated lemon peel
¼ cup thinly sliced fresh basil