Grilled beef fajita sandwich - country living

6 servings

Ingredients

Quantity Ingredient
¼ cup Corn or vegetable oil
3 tablespoons Fresh lime juice
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 Cloves garlic, finely chopped
1½ pounds Flank steak, trimmed of all fat
Jalapeno Mayonnaise Dressing (recipe follows)
6 Poppy-seed sandwich buns or rolls
6 Small leaves leaf lettuce
Bottled or homemade tomato salsa (opt.)
Pickled cherry peppers (opt.)

Directions

1. In md bowl, combine oil, lime juice, salt, pepper, and garlic to make marinade. Place steak in bowl with marinade; turn to coat all sides. Refriger- ate, covered, to marinate 2 hours.

2. Meanwhile, prepare Jalapeno Mayonnaise Dressing.

3. Heat an outdoor grill until hot or heat indoor broiler. Grill steak 4 inches from heat for 5 minutes. Turn steak over and grill until medium-rare-3 to 4 minutes longer. Transfer steak to plate, cool, and refrigerate, covered. 4. Cut buns horizontally in half and grill or broil cut surfaces until lightly toasted; cool and wrap buns in plastic bag until ready to serve.

5. Just before serving, thinly slice steak crosswise, holding knife at an angle. Spread cut surfaces of buns with Jalapeno Mayonnaise Dressing. Place lettuce on bottom half of buns. Top with steak slices and saisa, if desired, and cover with top half of buns. Serve with pickled peppers, if desired.

Jalapeno Mayonnaise Dressing: Seed and finely chop 1 small jalapeno pep- per. In small saucepan, heat 1 t corn or vegetable oil over medium heat. Add chopped pepper and saute until wilted-about 2 minutes. Stir in ¼ teaspoon chili powder and cook 30 seconds.

Remove from heat and transfer to small bowl. Stir in ½ C reduced-fat mayonnaise dressing until well mixed. Refrigerate, covered, until cold.

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