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Steak Sandwiches with Worcestershire Mayonnaise

Randy Mayor; Melanie J. Clarke
Prep time 30 mins
Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.