Steak sandwiches with horseradish cream

2 Servings

Ingredients

Quantity Ingredient
½ pounds Lean boneless sirloin steak
¼ cup Fat-free red wine vinegar salad dressing
3 tablespoons Plain low-fat yogurt
2 tablespoons Nonfat sour cream alternative
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
2 slices Dill-rye bread, (1-ounce) toasted
1 cup Loosely packed fresh arugula leaves
4 Tomato slices, (1/4-inch-thick)
1 slice Red onion, (1/4-inch-thick) separated into rings
⅛ teaspoon Pepper

Directions

Trim fat from steak. Combine steak and dressing in a zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove steak from bag.

Broil steak 3 inches from heat 4 minutes on each side or to desired degree of doneness.

Cut steak diagonally across the grain into thin slices. Combine yogurt and next 3 ingredients, and stir well.

Spread each bread slice with 1-½ tablespoons horseradish mixture. Top each with arugula, 2 tomato slices, and steak. Drizzle each with 1-½ tablespoons horseradish mixture. Yield: 2 servings.

Per serving: 368 Calories; 9g Fat (21% calories from fat); 34g Protein; 41g Carbohydrate; 72mg Cholesterol; 359mg Sodium Serving Ideas : Top with onion rings, and sprinkle with pepper.

Recipe by: Cooking Light, Sept 1994, page 105 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.

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