Skip to main content
Best Meals 



Send a Meal Blog

Sunday, September 01 2013

Grilled onions gives this spicy steak sandwich a milder, sweeter flavor. Serve for either lunch or dinner.



Jalapeno Steak Sandwiches
Recipe from 
Servings: 6
Prep Time: 25 mins
    6    cloves  garlic, minced
    3      jalapeno peppers, finely chopped (don't seed)
    1/3   cup   olive oil
    1/3   cup   fresh lime juice
    3    tablespoons   Dijon-style mustard
    1    teaspoon   kosher salt or salt
    1 1/4 - 1 1/2   pounds   beef flank steak
    12    slices  Texas toast or other thick-cut white bread, toasted*
    1/2   cup   purchased chipotle mayonnaise or 1/2 cup mayonnaise with 1 tsp. chili powder
    1      red onion, quartered and thinly sliced
    4    ounces   queso fresco or farmer cheese, crumbled
        Fresh cilantro sprigs
        Lime wedges
For marinade, in a bowl whisk together garlic, jalapeno peppers, olive oil, lime juice, mustard, and salt.
Trim fat from meat. With a sharp knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4 to 24 hours.
Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14 to 16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
Meanwhile, spread one side of each toast slice with mayonnaise. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges. Makes 6 servings.
  • For tabletop grill: For tabletop grill: Preheat grill according to manufacturers directions. Place steak on grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. For covered grill, allow 7 to 9 minutes. (For open grill, allow 12 to 14 minutes for medium, turning once halfway through grilling.) Thinly slice steak diagonally across the grain. Continue as directed in Step 4 above.
  • *Test Kitchen Tip: To toast bread in a grill pan or an open grill, place on grill rack and allow 1 to 2 minutes per side. (Instead of a covered grill, use a toaster.)
nutrition information
Per Serving: cal. (kcal) 560, Fat, total (g) 28, chol. (mg) 158, sat. fat (g) 6, carb. (g) 46, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 9, pro. (g) 36, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 965, Potassium (mg) 430, calcium (mg) 151, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.