Name: Steak Sandwiches with Horseradish Cream
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

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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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