Courtesy of The Beef Checkoff
4Servings•15 Min.Prep Time•20 Min.Cook Time•6 Hr.Marinate Time•
原料：
- 1 lb. beef skirt steak, cut into 4-6-in. portions
- 3/4 c. salsa, divided
- 1 medium white onion, cut into 1/2-in. thick slices
- 1 medium poblano pepper, cut lengthwise in half
- 1/4 c. reduced-fat mayonnaise
- 1/4-1/2 tsp. ancho chile powder
- 4 oval sandwich rolls (each 6-7 in. long), split, toasted
- 1 c. fat-free refried beans, warmed
说明：
- Combine beef steaks and 1/2 c. salsa in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
- Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals. Arrange onion and pepper around steaks. Grill steaks, covered, 7-12 min. (over medium heat on preheated gas grill, 8-12 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onion and pepper 15-20 min. (gas grill times remain the same) or until vegetables are tender, turning once.
- Meanwhile, combine remaining 1/4 c. salsa, mayonnaise and chile powder in small bowl.
- Remove and discard skins from peppers. Cut peppers into 1-in. thick slices; separate onion slices into rings. Carve steak into thin slices diagonally across the grain. Season with salt and pepper, as desired.
- Spread beans on bottom half of each roll. Evenly layer beef, peppers and onions over beans. Spread salsa mixture on top half of each roll. Close sandwiches, pressing slightly together.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 446 |
| Total Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 77mg |
| Total Carbs | 44g |
| Fiber | 5g |
| Protein | 29g |
| Sodium | 1023mg |