Cook the lean tenderloin to medium-rare so the meat stays moist.

Recipe by Cooking Light August 2006


Credit: Lee Harrelson

Recipe Summary

4 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.

  • Prepare grill.

  • Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.

Nutrition Facts

294 calories; calories from fat 26%; fat 8.6g; saturated fat 3.3g; mono fat 3.4g; poly fat 0.4g; protein 28.6g; carbohydrates 23.1g; fiber 1.3g; cholesterol 67mg; iron 3mg; sodium 741mg; calcium 81mg.