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
Red Wine – Marinated steak sandwiches
Roasted herbed potatoes
Steamed baby carrots
Red Wine – Marinated Steak Sandwiches
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
1/4 cup fat free sour cream
1 Tablespoon prepared horseradish
1 Tablespoon Dijon mustard
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
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.