Ingredients
1/2
cup Boursin® light cheese with garlic and herbs (from 6.5-oz container)
1
tablespoon fresh lemon juice
1
teaspoon anchovy paste
3/4
teaspoon Worcestershire sauce
3/4
lb beef flank steak
1
teaspoon salt-free garlic-pepper blend
4
pieces (4 inch) French bread, cut in half lengthwise
Olive oil cooking spray
1
heart romaine lettuce, cut in half lengthwise
1/4
cup freshly shredded Parmesan cheese (1 oz)
Preparation
Heat gas or charcoal grill. In small bowl, mix all dressing ingredients; set aside.
Sprinkle each side of steak with 1/2 teaspoon garlic-pepper blend. Place steak on grill over medium-high heat. Cover grill; cook about 12 minutes, turning once, for medium doneness. Place steak on cutting board; cover with foil. Reduce grill heat to medium.
Spray cut sides of bread with olive oil cooking spray. Place bread and lettuce, cut sides down, on grill. Cover grill; cook 1 to 2 minutes or until bread is toasted and grill marks appear on lettuce and it becomes slightly wilted. Cut lettuce crosswise into 1-inch strips; discard root end.
Cut steak across grain into thin slices. For each sandwich, spread 1 tablespoon dressing on cut sides of bread bottoms and tops. Divide steak slices evenly over bread bottoms; top with grilled lettuce and 1 tablespoon Parmesan cheese. Cover with bread tops.
