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Monday, June 25 2012

Need a break from burgers? Try these French roll sandwiches, stuffed with slices of steak, grilled sweet pepper, and a refreshing mayonnaise sauce.


Steak Remoulade Sandwiches
Recipe from 
Servings: 2 servings
Prep Time: 15 mins
Total Time: 23 mins
     tablespoons  light mayonnaise dressing or salad dressing
     teaspoon  finely minced cornichons or whole sweet pickles
    1/2  teaspoon  drained capers, chopped
    1/4  teaspoon  lemon juice
      Dash  freshly ground black pepper
     8-ounce  boneless beef top loin steak, cut 1 inch thick
     teaspoon  prepared garlic spread or 1 teaspoon bottled minced garlic
     large  yellow sweet pepper, cut lengthwise into 8 strips
       French-style or Kaiser rolls, split and toasted
    1/2  cup  arugula or spinach leaves
For remoulade, in a small bowl combine the mayonnaise dressing, cornichons, capers, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additional freshly ground black pepper. Grill steak and sweet pepper strips on the rack of an uncovered grill directly over medium coals until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. (For steak, allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Cut the steak into 1/4-inch slices.
To assemble, spread the remoulade on the bottom and top halves of rolls. Fill with the arugula, steak slices, and pepper strips.
nutrition information
Per serving: Calories 430, Total Fat 18 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 70 mg, Sodium 512 mg, Carbohydrate 36 g, Total Sugar 4 g, Fiber 2 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 144%, Calcium 7%, Iron 24%. Exchanges: Vegetable 1, Starch 2, Lean Meat 3, Fat 2. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:19 am   |  Permalink   |  0 Comments  |  Email

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