Steak and Fennel Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment. Ingredients:
1/2 teaspoon ground fennel seeds |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
4 teaspoons olive oil, divided |
3 cups thinly sliced fennel bulb (about 1 bulb) |
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
8 teaspoons homemade mayonnaise |
8 (1-ounce) slices ciabatta, lightly toasted |
1 cup arugula |
Directions:
1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
2. 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, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
3. 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.
4. To prepare sandwiches, spread 2 teaspoons Homemade 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.
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