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| INGREDIENTS |
| 1 lb |
top round steak, 1½ inch thick |
| 1 tbsp |
Worcestershire sauce |
| 1 c |
sliced red or sweet onion |
| 6 tbsp |
balsamic vinegar |
| 1 tsp |
sugar (can use Splenda) |
| 2 tbsp |
olive oil |
| 2 c |
shredded green or red leaf lettuce leaves |
| 8 sl |
whole wheat rustic bread, toasted |
| 2 tbsp |
Dijon mustard |
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| RECIPE |
- About 1 hour before making, pierce steak and rub with Worcestershire, salt and pepper, place in shallow dish and set aside to marinade.
- While your meat is hanging out, whisk together 4 tablespoons vinegar, sugar and season with salt and pepper if desired. Add sliced onions and toss to dress.
- Heat a large nonstick skillet with 1 tablespoon oil over medium-high heat. When hot but not smoking add beef to sear for about 6 minutes. Turn meat over, cover and continue to cook to desired degree of doneness – about 5 minutes for medium-rare. When meat is finished, transfer to plate and let rest 10 minutes before slicing.
- While steak is resting, in a bowl that will accommodate the lettuce, toss with remaining olive oil and vinegar, season with salt and pepper.
- Slice meat thinly against the grain.
- To assemble sandwich, spread 4 slices of bread with ½ tablespoon Dijon mustard, top with steak and onions and bread slice. Serve with dressed lettuce on the side or place on sandwich.
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
490 |
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| Total Fat |
14 |
g |
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| Saturated Fat |
3 |
g |
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| Sodium |
520 mg |
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| Total Carbohydrates |
37 g |
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| Fiber |
5 g |
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| Protein |
50 g |
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