Steak Sandwiches with Worcestershire Mayonnaise

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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 38%
  • Fat: 16.2g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.1g
  • Carbohydrate: 31.3g
  • Fiber: 4.2g
  • Cholesterol: 103mg
  • Iron: 3.9mg
  • Sodium: 688mg
  • Calcium: 87mg

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.
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