Flank Steak Sandwiches with Spicy Mayo

Fresh Mex pg 150 6 points

3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.

In my opinion: Delicious! We loved these.