Outback Stack

Serves 9

Nutritional Analysis Per Serving: 

Calories  500 Dietary Fiber  3g
Total Fat 12g Sugars  9g
Saturated Fat 4.5g Protein  42g
Cholesterol  60mg Vitamin A 60%
Total Carbohydrate 53g Vitamin C 35%
Sodium  480mg Calcium  4%
Iron 30%
 

Amount:

Ingredients:

2 1/2 # raw weight

 Flank steak
1 Onion, diced
5 tbsp. Fresh lemon juice
1 tbsp. Olive oil
2 tbsp. Chopped fresh parsley
1/2 tsp. Minced garlic
1 tsp. Black pepper
Fresh Cilantro Sprigs
Marinated Onions:
2 cup Thinly sliced yellow onions
1/4 cup Maple syrup
2 1/2 tbsp. White vinegar
Dressing:
1/4 cup and 2 tbsp. Fat free miracle whip
1 1/2 tsp. Fresh grated horseradish
Dash Cayenne pepper
9 oz. Leaf lettuce
1 # Sliced tomato
9 Ciabatta rolls

Recipe Directions:

  1. Mix all marinade ingredients in a shallow dish.  Place in food bag.  Add the meat, turning to coat.  Cover and refrigerate overnight, turning the meat occasionally.

  2. Grill (can use tilting skillet sprayed with Pam) for 8-9 minutes on each side for medium-rare (center must be 145 degrees).  Keep hot for service.  Slice thinly across the grain.

  3. Marinate onions overnight.  Serve 2 tbsp. per sandwich.

  4. Mix dressing ingredients.  Portion 2 tsp. each sandwich from a squeeze container.

  5. For each sandwich: carve 3 oz. flank steak (hot) to order.  Serve on ciabatta roll with 2 tbsp. maple onions, 1 oz. leaf lettuce, 2 slice tomato, and 2 tsp. dressing.