BEEF AND SWISS SANDWICHES You can make a meal from this serious beef sandwich stuffed full with sweet onions, cabbage, and Swiss cheese. 1 1- to 1 1/4-pound beef flank steak 1 medium sweet onion (such as Vidalia or Walla Walla), thinly sliced 1/2 cup bottled clear Italian salad dressing or oil-and-vinegar salad dressing 2 tablespoons horseradish mustard 6 French-style rolls, split 1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded red cabbage 4 ounces thinly sliced Swiss cheese

Trim fat from steak. Score steak by making shallow cuts at 1-inch intervals in a diamond pattern. Place steak and onion in a self-sealing plastic bag set in a shallow dish. Combine dressing and mustard; add to bag. Close bag and marinate in refrigerator for 6 to 24 hours, turning bag occasionally.

Drain the steak and onion, reserving marinade. Fold a 24x18-inch piece of heavy foil in half, making a 12x18-inch rectangle. Place onion in center of foil; drizzle 2 tablespoons of reserved marinade over onion. Bring up opposite edges of foil; seal with a double fold. Fold up remaining edges to completely enclose onion, leaving space for steam to build.

For a charcoal grill, place steak and onion packet on grill rack directly over medium coals. Grill, uncovered, until steak is cooked to desired doneness, turning steak and onion packet and brushing steak once with marinade halfway through cooking. Allow 12 to 14 minutes for medium doneness. Discard remaining marinade. Toast rolls on the grill.

For a gas grill, preheat grill. Reduce heat to medium. Place steak and onion on the grill rack; cover and grill steak, onion, and rolls as above.

To serve, thinly slice steak diagonally across the grain. Toss together onion and cabbage. Fill rolls with steak and onion mixture. Top with cheese.

Makes 6 servings.

1 Serving: Calories: 394, Fat: 22g (Saturated: 7g), Cholesterol: 53mg, Sodium: 530mg, Carbohydrate: 25g, Protein: 24g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]