Steak Sandwich
This recipe makes 4 servings
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 |
Take your cutting board and fixings on a tray to the grill to make this pub-style sandwich. Serve with Caesar salad.
Ingredients
- 1 lb strip loin grilling steak or top sirloin grilling steak, (about 1/2 inch/1 cm thick)
- 4 tsp steak spice, (such as spicy mesquitre or Montreal steak)
- 2 mini baguettes, (french sticks)
- 1/4 cup horseradish sauce
- Balsamic Grilled Vegetables:
- 1-1/2 cups mushrooms
- 1 sweet onion, (such as Vidalia or Spanish)
- 1 sweet green pepper
- 2 tbsp balsamic vinegar or red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp 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
- Keywords : Main Course; Grill/Barbecue; Beef; Mushrooms; Onions; Steak; Baguette; Sandwich;









