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Prep 25min
Total30min
Servings4
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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
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Steps
1
In medium bowl, mix vinegar, gingerroot, garlic, 1 teaspoon of the oil and 1/4 teaspoon each of the salt and pepper. Add carrots, radishes and cilantro; toss to coat. Cover; refrigerate until serving time.
2
Heat gas or charcoal grill. Meanwhile, bake rolls as directed on package.
3
Rub steak with 2 teaspoons of the oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining oil on grill rack. Place steak on grill over medium-high heat. Cover grill; cook 12 minutes, turning once, until of desired doneness. Remove steak from grill to cutting board. Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
4
Cut rolls in half horizontally. Place spinach on roll bottoms. Top with steak and carrot slaw. Cover with roll tops.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Total Fat
10g
0%
Saturated Fat
2 1/2g
0%
Sodium
580mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
2g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 3 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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