1 to 1 1/2 pounds boneless beef sirloin or top round steak, cut 1 inch thick
1/2 teaspoon coarsely ground black pepper
1 tablespoon cooking oil
1/2 of a large sweet onion, such as Vidalia or Walla Walla, sliced (about 1 1/2 cups)
3 tablespoons Dijon-style mustard
1 16-ounce loaf Italian flat bread (focaccia) or twelve 1-inch slices sourdough or marbled rye bread
2 cups fresh spinach leaves or fresh basil leaves
1 cup roasted red sweet peppers, drained and cut into 1/2-inch-wide strips (about 1/2 of a 12-ounce jar)
Directions: Trim fat from steak. Use your fingers to press pepper onto both sides of steak. In a large skillet cook steak in hot oil over medium heat for 15 to 20 minutes or until desired doneness (145 degrees F for medium rare to 160 degrees F for medium), turning once. Remove from skillet; keep warm.
Add onion to drippings in skillet. (Add more oil, if necessary.) Cook for 5 to 10 minutes or until onion is nearly tender, stirring occasionally. Stir in mustard; remove from heat.
Meanwhile, if using focaccia bread, cut into six wedges; split each wedge in half horizontally. If using bread, toast bread, if desired. To serve, cut steak into bite-size strips. Top bottom halves of focaccia bread or six bread slices with spinach, steak strips, roasted pepper strips, onion mixture, and remaining focaccia bread or bread slices.
Makes 6 sandwiches
Calories335, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)1, Cholesterol (mg)46, Sodium (mg)227, Carbohydrate (g)41, Total Sugar (g)2, Fiber (g)4, Protein (g)26, Vitamin A (DV%)0, Vitamin C (DV%)121, Calcium (DV%)10, Iron (DV%)18, Starch (d.e.)2.5, Vegetables (d.e.)1, Lean Meat (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet
-I used steak seasoning.
-I did not use roasted sweet red peppers. (we don't like them)