Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 9

Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite than you get with cuts like flank steak.

Jackie Newgent
Recipe by Cooking Light August 2011

Gallery

Levi Brown; Styling: Angharad Bailey

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 1 sandwich piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices.

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  • Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with top half of bread. Cut sandwich diagonally into 4 equal pieces.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

346 calories; fat 9.1g; saturated fat 1.6g; mono fat 4.6g; poly fat 1.4g; protein 21g; carbohydrates 41.4g; fiber 2.3g; cholesterol 26mg; iron 3.3mg; sodium 701mg; calcium 41mg.
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