Make a delicious lunch using Skirt Steak, pesto, artichoke hearts and hoagie rolls.
Place beef steak and 1/2 cup pesto in food-safe plastic bag; turn to coat steak. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices.
Combine remaining pesto with mayonnaise in small bowl.
Spread cut sides of hoagie rolls with pesto-mayo mixture. Layer bottom of rolls with equal amounts beef; top with artichoke hearts and cheese slice.
Place open-faced sandwiches on rack of broiler pan, with hoagie roll tops, cut-side-up next to sandwiches, so surface of sandwich is 2 to 3 inches from heat. Broil 1 minute or until cheese is melted and cut sides of buns are toasted. Close sandwiches.
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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 serving: 572 Calories; 31g Total Fat; 11g Saturated Fat; 5g Monounsaturated Fat; 76mg Cholesterol; 893mg Sodium; 41g Total carbohydrate; 31g Protein; 3.3mg Iron; 4.7mg Niacin; 0.3mg Vitamin B6; 59.6mg Choline; 2.4mcg Vitamin B12; 3.3mg Zinc; 10.9mcg Selenium; 4.7g Fiber.