Steak, mushrooms and sweet onions are sauteed in the same pan to make this quick sandwich supper. The balsamic and garlic marinade become a dipping sauce for the sandwich.
Meaty portobello mushrooms are perfect for this dish. Buy whole ones and slice them after they're cooked.
Steak and Portobello Sandwich
3/4 pound lean strip steak
2 teaspoons minced garlic
1/2 cup balsamic vinegar
1/4 pound whole portobello mushrooms
4 slices whole wheat bread
Olive oil spray
4 slices sweet onion such as Vidalia
Salt and ground black pepper
Trim visible fat from steak.
Mix garlic and balsamic vinegar together in a sealable plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once during that time.
While the steak and mushrooms marinate, coat bread with olive oil spray and toast in a toaster oven for 1 minute.
Heat a medium-size skillet over medium-high heat. Coat with olive oil spray. Remove steak and mushrooms from marinade, reserve marinade. Pat steak dry with a paper towel. Add steak to the skillet. Saute 3 minutes. Turn steak and saute 2 to 3 minutes for medium-rare, or until cooked to desired doneness.
Remove steak to a cutting board, add the mushroom and onions to the skillet and cook 5 minutes, turning over once. Remove to the board with the steak. Sprinkle with salt and pepper to taste. Add the reserved marinade to the skillet and boil 3 minutes or until reduced by half. Divide sauce between 2 small bowls to be used for dipping the sandwich.
Slice steak and mushrooms into thin strips. Arrange meat and mushrooms on bottom half of the bread and place onions on top. Cover with the top slice of bread and cut sandwich in half. Serve with the dipping sauce.
Makes 2 servings.
Nutrition information: Each serving contains approximately 438 calories, 49 g protein, 8 g fat, 41 g carbohydrate (14 g sugar), 96 mg cholesterol, 385 mg sodium, and 5 g fiber.
Carbohydrate count: 3.
Recipe from Mix 'n Match Meals in Minutes for People With Diabetes by Linda Gassenheimer, published by the American Diabetes Association
Food on 06/24/2015