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Food Management Staff

September 1, 2006

1 Min Read
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FM Staff

YIELD: 4 servings

Green Onion Mayonnaise:
1⁄2 cup low fat mayonnaise
1⁄4 cup sliced green onion
1 Tbsp. fresh tarragon, chopped
1⁄2 tsp. fresh garlic, chopped
1 tsp. dried mustard
1 tsp. lemon juice
Fresh ground black pepper to taste
1 lb. flank steak
8 slices hearty wheat toast
1 cup green onion mayonnaise
8 slices cooked bacon
4 leaves green leaf lettuce
2 vine ripe tomatoes, sliced

  1. FOR THE MAYONNAISE: Combine all ingredients in food processor and blend. Chill and set aside.

  2. FOR THE SANDWICH: Season flank steak with salt and pepper and quickly grill until medium rare (135°F).

  3. Let flank steak rest for five to ten minutes and then thinly slice across grain.

  4. Spread toast with green onion mayonnaise and then arrange steak on bread. Next add bacon, lettuce and tomato. Serve with your favorite potato salad and pickle.

Recipe submitted by David Hendriks, Director of Nutrition, Trident Health System, Charleston, SC

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Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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