Open-Faced Beef Sandwiches with Greens and Horseradish Cream
You can never have too many main course recipes, so give Open-Faced Beef Sandwiches with Greens and Horseradish Cream a try. One portion of this dish contains approximately 30g of protein, 18g of fat, and a total of 410 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up arugula, flank steak, crème fraîche, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.
Instructions
To prepare cream, combine horseradish, sour cream, and crme frache in a small bowl; cover and chill.
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.
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.
Cut steak diagonally across the grain into thin slices.
Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.
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.