Steak Sandwiches with Worcestershire Mayonnaise

Steak Sandwiches with Worcestershire Mayonnaise Recipe
Randy Mayor; Melanie J. Clarke
Mayonnaise, Worcestershire, and whole-grain mustard combine for a tangy, slightly smoky sandwich spread. Arugula is a peppery salad green. Substitute your favorite lettuce, if you like.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 383
Caloriesfromfat 38 %
Fat 16.2 g
Satfat 5.8 g
Monofat 6.5 g
Polyfat 1.1 g
Protein 28.1 g
Carbohydrate 31.3 g
Fiber 4.2 g
Cholesterol 103 mg
Iron 3.9 mg
Sodium 688 mg
Calcium 87 mg

Ingredients

Cooking spray
2 (8-ounce) boneless ribeye steaks, trimmed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free mayonnaise
1 teaspoon whole-grain mustard
2 teaspoons Worcestershire sauce
1 garlic clove, minced
8 (1-ounce) slices crusty whole-grain bread, toasted
1 cup arugula leaves

Preparation

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.

Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.

Note:

Elizabeth Karmel,

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note