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Double BLT
Food Management Staff
September 1, 2006
1 Min Read
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
FOR THE MAYONNAISE: Combine all ingredients in food processor and blend. Chill and set aside.
FOR THE SANDWICH: Season flank steak with salt and pepper and quickly grill until medium rare (135°F).
Let flank steak rest for five to ten minutes and then thinly slice across grain.
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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