Steak and Pepper Sandwiches
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 481 |
| pro | 32 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 59 mg |
| sodium | 831 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 36% |
| vit A | 17% |
| vit C | 105% |
| folate | 41% |
-
1 lb (500 g) top sirloin grilling steak
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, sliced
2 small sweet red or yellow peppers, sliced
1/2 tsp (2 mL) dried basil
4 crusty Italian buns
1/4 cup (50 mL) horseradish mayonnaise or light mayonnaise
1 cup (250 mL) arugula or baby spinach leaves
Preparation:
Trim any fat from steak. Thinly slice steak; toss with half each of the salt and pepper.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?teak, in batches and adding more oil as necessary, until browned but still pink in centre, about 5 minutes. Transfer to plate. Drain fat from pan.
In same pan, fry sliced onion, red peppers, dried basil and remaining salt and pepper over medium heat, stirring occasionally, until vegetables are tender and lightly browned, about 8 minutes.
Return steak and any accumulated juices to pan and heat through.
Meanwhile, slice buns in half. Spread mayonnaise on cut sides. Divide arugula among bottom halves; top with steak mixture. Sandwich with tops of buns.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?teak, in batches and adding more oil as necessary, until browned but still pink in centre, about 5 minutes. Transfer to plate. Drain fat from pan.
In same pan, fry sliced onion, red peppers, dried basil and remaining salt and pepper over medium heat, stirring occasionally, until vegetables are tender and lightly browned, about 8 minutes.
Return steak and any accumulated juices to pan and heat through.
Meanwhile, slice buns in half. Spread mayonnaise on cut sides. Divide arugula among bottom halves; top with steak mixture. Sandwich with tops of buns.
Source
Canadian Living Magazine: November 2006
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