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Texas toast—sometimes labeled grill, griddle, or French toast bread—is the thick-sliced fresh bread available in many supermarkets. You can substitute a (1.4-ounce) slice of Italian or French bread. Since bread is typically high in sodium, serving a sandwich open-faced cuts down on the mineral. Salting the beef a bit before broiling adds a little flavor; we save the rest of the salt to season the meat after it's sliced.

Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 open-faced sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.

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  • Preheat broiler.

  • To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.

  • Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.

  • Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

Nutrition Facts

383 calories; calories from fat 30%; fat 12.8g; saturated fat 5.8g; mono fat 4.6g; poly fat 0.7g; protein 29.5g; carbohydrates 36.5g; fiber 4g; cholesterol 47mg; iron 3.1mg; sodium 543mg; calcium 186mg.
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