Ingredients
2
teaspoons rice vinegar
1
teaspoon grated gingerroot
2
cloves garlic, finely chopped
4
teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1
cup shredded carrots (from 10-oz bag)
1/4 cup shredded radishes
1
tablespoon chopped fresh cilantro
4
frozen ciabatta rolls, 1.5 oz each (from 12-oz bag)
1
flank steak (1 lb), trimmed of fat
1
teaspoon five-spice powder
2
cups fresh baby spinach leaves
Preparation
In medium bowl, mix vinegar, gingerroot, garlic, 1 teaspoon of the oil and 1/4 teaspoon each of the salt and pepper. Add carrots, radishes and cilantro; toss to coat. Cover; refrigerate until serving time.
Heat gas or charcoal grill. Meanwhile, bake rolls as directed on package.
Rub steak with 2 teaspoons of the oil; sprinkle with five-spice powder and remaining 1/4 teaspoon each salt and pepper. Carefully brush remaining oil on grill rack. Place steak on grill over medium-high heat. Cover grill; cook 12 minutes, turning once, until of desired doneness. Remove steak from grill to cutting board. Cover loosely; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Cut rolls in half horizontally. Place spinach on roll bottoms. Top with steak and carrot slaw. Cover with roll tops.
