Open-Faced Beef Sandwiches w/ Horseradish Cream

from Cooking Light, Oct. '08

Yield

4 servings (serving size: 1 open-faced sandwich)

Ingredients

• Horseradish cream:
• 2 1/2 tablespoons drained prepared horseradish
• 2 tablespoons light sour cream
• 2 tablespoons crème fraîche
• 
  Sandwich:
• Cooking spray
• 3 1/2 cups vertically sliced onion (about 2 large)
• 1/2 teaspoon kosher salt, divided
• 1 (1-pound) flank steak, trimmed
• 1/4 teaspoon freshly ground black pepper
• 2 cups trimmed arugula
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 4 (1 1/2-ounce) slices Texas toast, lightly toasted

Preparation

1. To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.

2. Preheat broiler.

3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.

4. Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.

5. Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

Nutritional Information

Calories:

383 (30% from fat)

Fat:

12.8g (sat 5.8g,mono 4.6g,poly 0.7g)

Protein:

29.5g

Carbohydrate:

36.5g

Fiber:

4g

Cholesterol:

47mg

Iron:

3.1mg

Sodium:

543mg

Calcium:

186mg