Grilled Flank Steak and Pepper Sandwiches with Chipotle Mayo

Ingredients:

• 3 sprays cooking spray
• 12 oz uncooked lean flank steak
• 1 large yellow pepper, quartered, cored
• 1 small uncooked red onion, sliced into 4 thick rounds
• ¾ tsp table salt
• ¾ tsp dried oregano
• ½ tsp ground cumin
• 2 tbsp reduced-calorie mayonnaise
• 1 tbsp canned chipotle peppers in adobo sauce, minced (or to taste)
• 1 tbsp cilantro, chopped
• 1 small fresh tomato, beefsteak, or heirloom, cut into 8 slices
• 4 light hamburger buns, toasted

Instructions

1. Off heat, coat an outdoor grill or large stove-top grill pan with cooking spray; heat over medium-high heat.
2. Place steak, pepper, and onion in a bowl; coat with cooking spray and sprinkle with salt, oregano, and cumin.
3. Grill, turning once until steak is desired degree of doneness (145°F for medium-rare) and vegetables are lightly charred and tender, about 10 minutes.
4. Remove steak to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
5. Meanwhile, in a small cup, combine mayonnaise, chile in adobo and cilantro. Slice pepper into thin strips and separate onion into rings.
6. To assemble each sandwich, spread each bun bottom with about 1 teaspoon of chipotle mayonnaise; top each with 1/4 of steak, peppers, and onions, 2 slices of tomato, and a bun top.
7. Serving Size: Yields 1 sandwich per serving.