Steak and Fennel Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 475
  • Fat: 23.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 13.5g
  • Polyunsaturated fat: 3.8g
  • Protein: 30.7g
  • Carbohydrate: 36.4g
  • Fiber: 3.4g
  • Cholesterol: 79mg
  • Iron: 4.2mg
  • Sodium: 794mg
  • Calcium: 70mg

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

Preparation

  1. 1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
  2. 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. 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. 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.
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