Wednesday, May 8, 2013

Steak Sandwich with Arugula and Fresh Herb Topping

This fast, filling sandwich can be made in about 15 minutes. The topping is similar to a pesto sauce, but with less oil and without nuts. Our family loved the flavor combinations in this recipe.

serves 4 ( 11 points +)

  • 1 lb. flank steak
  • 2 T. olive oil, divided
  • salt and pepper
  • 1 ( 12 oz) French bread baguette
  • 1-1/2 c. arugula, divided
  • 1/2 c. fresh, flat-leaf parsley
  • 2 T. grated Parmesan cheese
  • 1 T. fresh lemon juice
  • 1 garlic clove, crushed
  • 2 plum tomatoes

Preheat broiler to high.
Heat a large nonstick cast iron or grill pan over medium-high heat. Rub steak evenly with 1-1/2 tsp. olive oil. Season with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired doneness. Remove from pan; let stand 5 minutes. Slice thinly against the grain.

Cut bread in quarters, crosswise, then split open Hollow out tops and bottom of bread, leaving 1/2 inch shell.. Place bread, cut sides up, on a baking sheet or broiler pan. Broil for 1-1/2 - 2 minutes or until toasted.

Place 1-1/2 T. oil, 1/2 c. arugula, parsley and remaining ingredients, though garlic into a food processor. Process until smooth. Spread parsley mixture over bread. Layer bread with remaining arugula, steak and tomato. Cover with top halves of bread.

adapted from "Cooking Light"

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