Mexican · Lunch
Grilled Steak Sandwich (Low-Calorie)
Grilled beef sirloin sandwich built for lighter eating, with charred steak sliced thin over a toasted roll, layered with grilled onion, roasted poblano, avocado and a lime-cilantro yogurt spread instead of heavy mayo or cheese-heavy fillings. Smoky, tangy and fresh.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
390Calories
40.5gProtein
15.6gFat
32.1gCarbs
5.2gSugar
6.8gFiber
580mgSodium
87mgChol
4.2gSat Fat
1005mgPotassium
124mgCalcium
4.5mgIron
2.6mcgVitamin B12
44mgVitamin C
high-fiber
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Pat the beef sirloin dry, rub with garlic, chili powder, cumin, smoked paprika, salt and black pepper. Rest 5 minutes.
2
Char
Roast the poblano half directly over high heat for 3 to 4 minutes, turning until blackened. Wrap in foil for 5 minutes and peel.
3
Grill
Brush the onion and steak with olive oil, grill over high heat for 3 to 4 minutes per side until medium-rare with deep grill marks.
4
Rest
Transfer steak to a cutting board and rest for 5 minutes to redistribute juices before slicing thin against the grain.
5
Mix
Whisk together Greek yogurt, lime juice and cilantro until smooth and evenly speckled with green.
6
Build
Toast the split roll on the grill pan over medium heat for 1 minute until golden, then spread yogurt on both sides.
7
Plate
Layer sliced steak, poblano, grilled onion and avocado on the roll, close the sandwich, press gently and cut diagonally to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g beef sirloin steak, trimmed of visible fat
- 22 bolillo or telera roll (130g), split
- 11 small poblano pepper
- 11 small onion
- 11 avocado
- 4 tbsp4 tbsp plain Greek yogurt
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 22 small garlic clove
- 1 tsp1 tsp olive oil
- salt, to taste
- black pepper, to taste
