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Steak Sandwiches with Carrot Slaw
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Prep Time:
25 minutes
Total Time:
30 minutes
Grilled steak sandwiches with carrot slaw and spinach, a quick and hearty dinner ready in 30 minutes.
Ingredients:
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated gingerroot
  • 2 cloves garlic, finely chopped
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup shredded carrots (from 10-oz bag)
  • 1/4 cup shredded radishes
  • 1 tablespoon chopped fresh cilantro
  • 4 frozen ciabatta rolls, 1.5 oz each (from 12-oz bag)
  • 1 flank steak (1 lb), trimmed of fat
  • 1 teaspoon five-spice powder
  • 2 cups fresh baby spinach leaves
Instructions:
  • Combine vinegar, gingerroot, garlic, 1 teaspoon of oil, and 1/4 teaspoon each of salt and pepper in a bowl. Add carrots, radishes, and cilantro; toss to combine. Chill in the refrigerator until ready to serve.
  • Preheat gas or charcoal grill while baking rolls according to package instructions.
  • Massage the steak with 2 teaspoons of oil and season generously with five-spice powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Oil the grill rack and grill the steak over medium-high heat for 12 minutes, flipping once, until cooked to your liking. Transfer the steak to a cutting board, cover loosely, and let it rest for 5 minutes. Slice the steak thinly on a diagonal across the grain before serving.
  • Slice the rolls in half horizontally and layer spinach on the bottom halves. Pile on the steak and carrot slaw, then close the sandwiches with the top halves of the rolls.

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