Beef Petite Tender seasoned with a chipotle rub, pan-roasted, thinly sliced and layered on a Mexican torta roll with chimichurri mayo, watercress and slow-roasted tomatoes.
Place parsley and 4 cloves garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil and salt; process just until just blended. Refrigerate until ready to use.
Mince remaining clove garlic and rub over both sides of beef Steak. Place Steak in center of grid over medium, ash-covered coals; arrange bell pepper around Steak. Grill Steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell pepper 6 to 8 minutes (gas grill times remain the same) or until tender, turning occasionally.
Carve Steak into thin slices. Cut pepper halves into strips. Season beef and peppers with salt and pepper. Spread cut sides of rolls with parsley mixture. Evenly layer beef, pepper strips and cheese over parsley mixture. Close sandwich. Place sandwiches back on grill; grill, covered, 2 to 3 minutes.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 539 Calories; 24g Total Fat; 9g Saturated Fat; 9g Monounsaturated Fat; 89mg Cholesterol; 780mg Sodium; 39g Total carbohydrate; 41g Protein; 4.9mg Iron; 14.7mg Niacin; 0.7mg Vitamin B6; 109.1mg Choline; 1.9mcg Vitamin B12; 6.1mg Zinc; 35.1mcg Selenium; 3.5g Fiber.