| 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 | T | Plain low-fat yogurt |
| 2 | T | Nonfat sour cream |
| alternative | ||
| 1 | T | Prepared horseradish |
| 1 | t | Lemon juice |
| 2 | Dill-rye bread, 1-ounce | |
| toasted | ||
| 1 | c | Loosely packed fresh arugula |
| leaves | ||
| 4 | Tomato slices | |
| 1/4-inch-thick | ||
| 1 | Red onion, 1/4-inch-thick | |
| separated into rings | ||
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 197
Total Fat: 21.9g
Cholesterol: 78.5mg
Sodium: 1509.5mg
Potassium: 1012.7mg
Carbohydrates: 124.3g
Fiber: 7.1g
Sugar: 11g
Protein: 60.9g