Recipes Steak Sandwiches with Herbs (Entree)

Number of Servings
    • 1 pound flank steak, trimmed
    • 2 tablespoons extra-virgin olive oil, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (12-ounce) French bread baguette
    • 1 1/2 cups arugula, divided
    • 1/2 cup chopped fresh flat-leaf parsley
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon lemon juice
    • 1 teaspoon capers
    • 1 garlic clove, crushed
    • 2 plum tomatoes, thinly sliced



Preheat broiler to high. Heat a grill pan over medium-high heat. Rub steak evenly with 1 1/2 teaspoons oil; sprinkle with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across grain into thin slices.  Cut bread in half lengthwise and crosswise. Hollow tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.  Place 1 1/2 tablespoons oil, 1/2 cup arugula, parsley, and next 4 ingredients in a food processor. Process until finely chopped. Spread parsley mixture evenly over cut sides of bread. Layer bottom halves of bread with remaining arugula, steak, and tomato; cover with top halves of bread. Cut sandwiches in half.


Nutrition Information

Nutritional Information:  407 Calories, 14g Fat, 30.5g Protein, 40.4g Carbohydrate, 1.9g Fiber, 69mg Cholesterol, 4.2mg Iron, 656mg Sodium

Live It Tracker: 31/2-oz.-eq protein,  ½ cup vegetable, 2 oz.-eq. carbohydrates