Red Wine-Marinated Steak Sandwiches


WOW! These are so amazing! The only thing I would do differently would be to not add the lemon in the greens. It was just too sour and therefore I will not be adding it next time. Also you need to very thinly slice the steak. Also I should have sliced the french bread a little thinner than I did. Oh well live and learn.

The carrots and potatoes are amazing and work well the sandwiches.

Source : Cooking Light – the essential Dinner Tonight Cookbook. p 69

Menu:

Red Wine – Marinated steak sandwiches

Roasted herbed potatoes

Steamed baby carrots

Red Wine – Marinated Steak Sandwiches

Beef:

1/2 cup dry red wine

3 Tablespoons low-sodium soy sauce

2 Tablespoons Worcestershire sauce

2 Tablespoons fresh lemon juice

2 Tablespoons Dijon Mustard

1 1/2 teaspoons coarsely ground black pepper

1 teaspoon dried thyme

1 pound flank steak, trimmed

Horseradish cream:

1/4 cup fat free sour cream

1 Tablespoon prepared horseradish

1 Tablespoon Dijon mustard

Greens:

1 Tablespoon minced shallots

1/4 teaspoon grated lemon rind

1 Tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon extra virgin olive oil

1/8 teaspoon black pepper

3 cups mixed salad greens

Remaining ingredients:

8 (1 ounce) slices diagonally cut French bread, toasted

1/2 cup shaved fresh Parmesan cheese

1. To prepare beef, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight.

2. Heat a grill or large nonstick skillet over medium-high heat. Remove steak from marinade, and discard marinade. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut into thin slices.

3. To prepare horseradish cream, combine sour cream, horseradish , and 1 tablespoon mustard.

4. To prepare greens, combine shallots and next 5 ingredients in a large bowl. Add salad greens; toss to coat.

5. Spread about 1 Tablespoon horseradish cream evenly over each of 4 slices of bread; arrange steak and greens evenly over bread slices. Top each serving with 2 tablespoons cheese and 1 bread slice. Yield: 4 servings. (serving size; 1 sandwich.)

Roasted herbed potatoes

I just sliced up some fresh red potatoes instead of frozen

Preheat oven to 375.

Combine 1 (1 1/4 pound) package refrigerated  new potato wedges, 1 tablespoon olive oil, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, tossing well; place on a jelly roll pan coated with cooking spray. Bake at 375 for 30 minutes or until lightly browned, turning after 15 minutes.

Steam baby carrots and serve.

Red wine marinated steak sandwiches ....hmm can slightly see the carrots!

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