Mushroom and Onion Accented Steak Sandwich

Mushrooms and onion will pack this steak sandwich with flavor.

Mushroom and Onion Accented Steak Sandwich. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

With Father’s Day right around the corner, why not treat Dad to a hearty steak sandwich packed with bold flavor?

Imagine tender slices of juicy steak piled high on a crusty baguette, layered with sautéed onions and mushrooms, and slathered with a creamy mayo-mustard sauce. A handful of fresh arugula adds a peppery zing. When shopping for your steak, be sure to choose one labeled 100 pecent grass-fed for the best taste and quality.

Helpful Hints

• Skirt steak, flank steak or other quick cooking steak can be used.
• Any type of vegetable il spray can be used.
• Any type of mushroom can be used.

Countdown

• Prepare all ingredients.
• Start the steak.
• While steak, onion, and mushrooms saute, toast baguette and mix mayonnaise and mustard together.

Shopping List

To buy: 3/4 pound grass fed beef tenderloin, 1 can olive oil spray, 1 container sliced babybello mushrooms, 1 jar reduced fat mayonnaise, 1 jar Dijon mustard, 1 container arugula leaves, 1 large tomato and 1 whole wheat baguette (6 ounces needed).

Staples: onion, salt, and black peppercorns.

Mushroom and Onion Accented Steak Sandwich

Serves 2

• Olive oil spray
• 3/4 pound grass fed beef tenderloin
• Salt and freshly ground black pepper
• 1 cup sliced onion
• 1 cup sliced baby bella mushrooms
• 1/4 cup reduced fat mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup arugula leaves
• 1 whole wheat baguette (6 ounces needed)
• 1 large tomato sliced

Heat a large skillet over medium high heat and spray with olive oil spray. Add the steak and sear 3 minutes turn over and sear 3 minutes. Remove to a cutting board and sprinkle with salt and pepper to tase. Add the onion and mushrooms to the skillet. Saute 2 minutes. Return the steak to the skillet and continue to cook 5 minutes. A meat thermometer should read 135 degrees F for medium rare. Remove the skillet from the heat. Place the steak on a cutting board and let it rest for 5 minutes. Thinly slice the steak.

Meanwhile cut the baguette in half lengthwise and toast the halves in a toaster oven or under a broiler. Mix the mayonnaise and mustard together. Spread over the cut sides of the baguette. Place the sliced steak over the mayonnaise on the bottom half of the baguette. Spoon the onion and mushroom over the steak and add the arugula on top. Place the top half of the baguette on top. Cut the baguette in half to form two sandwiches. Then cut each half in half and serve on two dinner plates. Garnish with sliced tomatoes on the sides of the plates.

Per serving: 444 calories (27 percent from fat), 13.2 g fat (5.1 g saturated, 5.1g monounsaturated), 84 mg cholesterol, 43.7 g protein, 40.0 g carbohydrates, 4.9 g fiber, 486 mg sodium.

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