Steak Sandwiches with Worcestershire Mayonnaise |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mayonnaise, Worcestershire, and whole-grain mustard combine for a tangy, slightly smoky sandwich spread. Arugula is a peppery salad green. Substitute your favorite lettuce, if you like. Ingredients:
cooking spray |
2 (8-ounce) boneless ribeye steaks, trimmed |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons fat-free mayonnaise |
1 teaspoon whole-grain mustard |
2 teaspoons worcestershire sauce |
1 garlic clove, minced |
8 (1-ounce) slices crusty whole-grain bread, toasted |
1 cup arugula leaves |
Directions:
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.
2. Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.
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