Beef and Sweet Onion Sandwiches

Monday, February 21, 2011

Beef and Sweet Onion Sandwiches adapted from Better Homes and Gardens
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

Nutrition Facts

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)

Here's what you'll need:

Trim the fat from the meat.

Press the salt or seasoning into the meat.

Slice up an onion.

Put some oil in a pan on medium heat and put the steak in.

Cook to your likeness.

Take the steak out and throw the onion in the pan.

When the onions start to get soft, then put the Dijon mustard in and stir around.

Slice up the steak

Build your sandwich.  Add the spinach (and peppers).

Here's what you'll end up with:

Our Thoughts:
I hate to say it but we didn't like this one very much.  There were a couple of factors:  1)The bread really overwhelmed the rest of the flavors.  I took one bit with the bread and then pulled everything off and just ate it with a fork and it was much better.  2)When you pulled the meat off and ate it by itself, you could tell that it wasn't a high quality meat and it wasn't the tenderest cut of meat.

I actually liked the combination of the spinach, onions, and Dijon mustard.  I think that this would be great as a side on its own or maybe put it in a food processor for a couple of pulses and make a "creamed" spinach sort of dish.

The best thing about the meal was the sides:  Parmesan couscous and Roasted Sweet Potatoes along with some roasted asparagus.

Hope you enjoy!

2-Only if there are some major changes


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