GRILLED CAESAR-FLANK STEAK SANDWICHES

Grilled Caesar-Flank Steak Sandwiches image

This homemade grilled caesar-flank steak sandwich is so good you won't believe it's a guilt-free lunch.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup Boursin® light cheese with garlic and herbs (from 6.5-oz container)
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste
3/4 teaspoon Worcestershire sauce
3/4 lb beef flank steak
1 teaspoon salt-free garlic-pepper blend
4 pieces (4 inch) French bread, cut in half lengthwise
Olive oil cooking spray
1 heart romaine lettuce, cut in half lengthwise
1/4 cup freshly shredded Parmesan cheese (1 oz)

Steps:

Heat gas or charcoal grill. In small bowl, mix all dressing ingredients; set aside.
Sprinkle each side of steak with 1/2 teaspoon garlic-pepper blend. Place steak on grill over medium-high heat. Cover grill; cook about 12 minutes, turning once, for medium doneness. Place steak on cutting board; cover with foil. Reduce grill heat to medium.
Spray cut sides of bread with olive oil cooking spray. Place bread and lettuce, cut sides down, on grill. Cover grill; cook 1 to 2 minutes or until bread is toasted and grill marks appear on lettuce and it becomes slightly wilted. Cut lettuce crosswise into 1-inch strips; discard root end.
Cut steak across grain into thin slices. For each sandwich, spread 1 tablespoon dressing on cut sides of bread bottoms and tops. Divide steak slices evenly over bread bottoms; top with grilled lettuce and 1 tablespoon Parmesan cheese. Cover with bread tops.

Nutrition Facts : Calories 410, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 8 g, TransFat 0 g