| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sandwiches |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean boneless sirloin steak |
| 1/4 |
c |
Fat-free red wine vinegar salad dressing |
| 3 |
tb |
Plain low-fat yogurt |
| 2 |
tb |
Nonfat sour cream alternative |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
Lemon juice |
| 2 |
sl |
Dill-rye bread, (1-ounce) toasted |
| 1 |
c |
Loosely packed fresh arugula leaves |
| 4 |
|
Tomato slices, (1/4-inch-thick) |
| 1 |
sl |
Red onion, (1/4-inch-thick) separated into rings |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Trim fat from steak. Combine steak and dressing in a zip-top heavy-duty
plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove
steak from bag.
Broil steak 3 inches from heat 4 minutes on each side or to desired degree
of doneness.
Cut steak diagonally across the grain into thin slices. Combine yogurt and
next 3 ingredients, and stir well.
Spread each bread slice with 1-1/2 tablespoons horseradish mixture. Top
each with arugula, 2 tomato slices, and steak. Drizzle each with 1-1/2
tablespoons horseradish mixture. Yield: 2 servings.
Per serving: 368 Calories; 9g Fat (21% calories from fat); 34g Protein; 41g
Carbohydrate; 72mg Cholesterol; 359mg Sodium
Serving Ideas : Top with onion rings, and sprinkle with pepper.
Recipe by: Cooking Light, Sept 1994, page 105
Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.
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