Steak and salad in one tasty sandwich

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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 sauteed 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.

This meal contains 626 calories per serving with 32 percent of calories from fat.

Helpful hints:

Any type of mushrooms can be used.

Use the same timing for steak if sauteing instead of grilling.

Countdown:

Grill steak.

Meanwhile, cook onions and mushrooms.

Toast bread.

Toss arugula with dressing.

Assemble sandwich.

Shopping list:

To buy: 3/4 pound beef tenderloin, 1 package sliced Portobello mushrooms, 1 package arugula, 2 medium tomatoes, 1 loaf thick country bread.

Staples: Olive oil spray, olive oil, onion, garlic, reduced-fat salad dressing, salt, black peppercorns.

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 2 minutes. Turn and grill 2 more minutes. Remove to the side of the grill off direct heat and cook about 5 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. Saute 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 1 minute or toast.

Toss arugula with dressing.

To serve, place bread, grilled side up on 2 dinner plates. Divide the sliced steak among the 4 slices of bread. Spoon onions and mushrooms over the steak. Place arugula on top. Makes 2 servings.

Per serving: 626 calories (32 percent from fat), 22.1 g fat (5.9 g saturated, 11 g monounsaturated), 115 mg cholesterol, 53.2 g protein, 55.2 g carbohydrates, 10.2 g fiber, 514 mg sodium.

(Contact Linda Gassenheimer: [email protected]. Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.)

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