Steak and salad in one tasty sandwich
Simply grilled steak on garlic-flavored county bread smothered with caramelized onions and mushrooms and topped with spicy arugula makes a tasty, all-in-one meal. It's a steak-and-salad dinner that's perfect for a summer meal. Add a few tomato slices on the side.
The steak is great on a grill but also works sautéed in a skillet. Tenderloin is a lower fat cut of beef, but skirt steak, flank steak or any quick-cooking steak can be used.
Cooking tips: It's best to cook steak when it is at room temperature. For a juicier steak, let it rest 10 minutes before carving.
Hints: Any type of mushrooms can be used. Use the same timing for steak if sautéing instead of grilling.
OPEN-FACE STEAK SANDWICH
3⁄4 pound beef tenderloin or other quick-cooking steak
Salt and freshly ground pepper
Olive oil spray
2 teaspoons olive oil
2 cups diced onion
2 cups sliced baby bello mushrooms
1 large garlic clove, cut in half
4 slices thick country bread
2 cups arugula
2 tablespoons reduced-fat dressing
2 medium tomatoes, sliced
Heat grill or stove-top grill. Remove visible fat from steak and season with salt and pepper, to taste. Spray with olive oil spray. Place on hot grill over direct heat for two minutes. Turn and grill two more minutes.
Remove to the side of the grill off direct heat and cook about five minutes. A meat thermometer should read 145 degrees for medium rare. Remove to a cutting board and let rest 10 minutes. Thinly slice steak.
While steak grills, heat olive oil a nonstick skillet over medium-high heat and add onion and mushrooms. Sauté 10 minutes, stirring occasionally.
Rub one side of bread slices with the cut side of the garlic. Spray with olive oil spray and place on the grill for one minute to toast.
Toss arugula with dressing.
To serve, place bread, grilled side up, on two dinner plates. Divide the sliced steak among the four slices of bread. Spoon onions and mushrooms over the steak. Place arugula on top and tomatoes on the side. Makes two servings.