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Steak Sandwich With Red-Pepper and Pesto Sauces and Slaw

Steak Sandwich With Red-Pepper and Pesto Sauces and Slaw

Nutrition Facts
  • cal. (kcal) 545
Steak Sandwich With Red-Pepper and Pesto Sauces and Slaw
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 8 mins
  • Carb Grams Per Serving: 32

Ingredients

  • 2 cups loosely packed fresh basil
  • 4 cups watercress
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons plus 2 teaspoons olive oil, divided
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons water
  • 1/4 cup light mayonnaise
  • 1 12 - ounce jar roasted red peppers
  • 1/4 pound red cabbage
  • 1/4 pound green cabbage
  • 1 large carrot
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vegetable oil
  • 1 pound skirt steak
  • 4 multigrain buns, toasted
  • 4 radishes, thinly sliced

Directions

  1. Place the basil and 2 cups of the watercress in the bowl of a food processor. Add 1/2 teaspoon of the garlic, the lemon juice, 2 tablespoons of the olive oil, 1/8 teaspoon of the salt, 1/8 teaspoon of the black pepper and the water. Puree until smooth; set aside.
  2. Place the mayonnaise, 1/2 cup of the roasted red peppers and remaining garlic in bowl of food processor. Puree until smooth; set aside.
  3. Shred the cabbage and carrot in food processor. Combine the vinegar and vegetable oil in a small bowl and toss with cabbage. Season slaw with the salt and black pepper to taste; set aside.
  4. Season the steak with a pinch each salt and black pepper. Heat a 12-inch skillet over medium-high heat. Add remaining olive oil. When oil is hot, add steak and sear 4 minutes on each side for medium rare. Move to a cutting board and let rest 10 minutes; thinly slice across the grain.
  5. Place remaining watercress on bottoms of buns. Top each with steak, a slice of roasted red pepper and some radish slices. Drizzle 1 tablespoon of each sauce on each sandwich and cover with top half of roll; serve with slaw.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 545 cal., 34 g total fat (8 g sat. fat), 32 g carb. (5 g fiber), 29 g pro.