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Steak and Fennel Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 sandwich)
If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.

Ingredients

  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil, divided
  • 3 cups thinly sliced fennel bulb (about 1 bulb)
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 8 teaspoons Homemade Mayonnaise
  • 8 (1-ounce) slices ciabatta, lightly toasted
  • 1 cup arugula

Nutrition Information

  • calories 475
  • fat 23.6 g
  • satfat 4.2 g
  • monofat 13.5 g
  • polyfat 3.8 g
  • protein 30.7 g
  • carbohydrate 36.4 g
  • fiber 3.4 g
  • cholesterol 79 mg
  • iron 4.2 mg
  • sodium 794 mg
  • calcium 70 mg

How to Make It

  1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.

  3. Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.

  4. To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.