Steak sandwiches with horseradish cream
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean boneless sirloin steak |
| ¼ | cup | Fat-free red wine vinegar salad dressing |
| 3 | tablespoons | Plain low-fat yogurt |
| 2 | tablespoons | Nonfat sour cream alternative |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Lemon juice |
| 2 | slices | Dill-rye bread, (1-ounce) toasted |
| 1 | cup | Loosely packed fresh arugula leaves |
| 4 | Tomato slices, (1/4-inch-thick) | |
| 1 | slice | Red onion, (1/4-inch-thick) separated into rings |
| ⅛ | teaspoon | Pepper |
Directions
Trim fat from steak. Combine steak and dressing in a zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove steak from bag.
Broil steak 3 inches from heat 4 minutes on each side or to desired degree of doneness.
Cut steak diagonally across the grain into thin slices. Combine yogurt and next 3 ingredients, and stir well.
Spread each bread slice with 1-½ tablespoons horseradish mixture. Top each with arugula, 2 tomato slices, and steak. Drizzle each with 1-½ tablespoons horseradish mixture. Yield: 2 servings.
Per serving: 368 Calories; 9g Fat (21% calories from fat); 34g Protein; 41g Carbohydrate; 72mg Cholesterol; 359mg Sodium Serving Ideas : Top with onion rings, and sprinkle with pepper.
Recipe by: Cooking Light, Sept 1994, page 105 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.