Steak Sandwich
Take your cutting board and fixings on a tray to the grill to make this pub-style sandwich. Serve with Caesar salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 694 |
| pro | 37 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 83 g |
| fibre | 6 g |
| chol | 49 mg |
| sodium | 1.532 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 44% |
| vit A | 2% |
| vit C | 45% |
| folate | 67% |
-
1 lb (500 g) strip loin or top sirloin grilling steak (about 1/2 inch/1 cm thick)
4 tsp (20 mL) steak spice (such as spicy mesquite or Montreal steak)
2 mini-baguettes (French sticks)
1/4 cup (50 mL) horseradish sauce
Balsamic Grilled Vegetables:
1-1/2 cups (375 mL) mushrooms
1 large sweet onion (such as Vidalia or Spanish)
1 sweet green pepper
2 tbsp (25 mL) balsamic or red wine vinegar
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) dried thyme
2 cloves garlic, minced (or 2 tsp/10 mL chopped)
1/2 tsp (2 mL) each salt and pepper
Preparation:
Balsamic Grilled Vegetables: Thread mushrooms onto skewers; set aside. Cut onion into 1/2-inch (1 cm) thick slices. Seed, core and cut green pepper lengthwise into 8 pieces.
In large bowl, whisk together vinegar, oil, thyme, garlic, salt and pepper; lightly brush about 2 tbsp (25 mL) over vegetables, reserving remaining dressing. Place vegetables on 1 side of greased grill over medium-high heat; close lid and grill, turning often, until browned and tender, about 15 minutes.
Meanwhile, rub both sides of steak with steak spice. Place on other side of grill; close lid and grill, turning once, until desired doneness, about 3 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes before thinly slicing.
Slice mushrooms and green peppers; add to remaining dressing along with onions and toss well. Cut baguettes in half lengthwise; spread cut sides with horseradish sauce. Divide steak among buns; top with mushroom mixture.
Additional Information
-
Tip: Horseradish sauce is a commercial mix of mayonnaise and horseradish.
You can make your own by stirring 1/2 tsp (2 mL) prepared horseradish into 3 tbsp (50 mL) light mayonnaise.
Source
Canadian Living Magazine: August 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »