Steak Sandwiches with Worcestershire Mayonnaise

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

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.