Steak Sandwiches with Fresh Herb Topping

By Reen

Sidney Fry, MS, RD, Cooking Light
APRIL 2013
Amount per servingCalories: 407
Fat: 14g
Saturated fat: 4.1g
Monounsaturated fat: 7.4g
Polyunsaturated fat: 1g
Protein: 30.5g
Carbohydrate: 40.4g
Fiber: 1.9g
Cholesterol: 69mg
Iron: 4.2mg
Sodium: 656mg
Calcium: 63mg

Ingredients

• 1 pound flank steak, trimmed
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (12-ounce) French bread baguette
• 1 1/2 cups arugula, divided
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated pecorino Romano or Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon capers
• 1 garlic clove, crushed
• 2 plum tomatoes, thinly sliced

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.
2. Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.
3. Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
4. Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.