Jackie Mills, MS, RD
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt, ground fennel seeds, ground cumin, and black pepper in a small bowl.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned. Transfer to a bowl; wipe pan clean with paper towels.

  • Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.

  • To prepare sandwiches, spread 2 teaspoons mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.

  • Cooking Tip When buying fennel, look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. The stalks should be crisp, with feathery, bright-green fronds. Wrapped in plastic, fennel keeps for just a few days in the refrigerator; the flavor fades as it dries out.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

408 calories; fat 18.4g; saturated fat 5.9g; mono fat 6.3g; poly fat 0.8g; protein 27.1g; carbohydrates 29.5g; fiber 6.1g; cholesterol 79mg; iron 2.5mg; sodium 726mg; calcium 69mg.
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