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Steak Sandwiches with Herb and Garlic Yogurt Sauce picture

Steak Sandwiches with Herb and Garlic Yogurt Sauce

It's a meal in a bun! Get all your protein, greens and starch in one bite with this flavorful steak sandwich. It's even delicious without the bread for those who are watching their gluten intake - just toss the ingredients like a salad.

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3

Ingredients

  • For the yogurt sauce:
  • 1 cup plain Greek yogurt (try the Fage brand)
  • 1 garlic clove, finely chopped or pressed through a garlic press
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • For the sandwich:
  • 1 pound boneless top sirloin, about 3/4-inch thick
  • 1 to 2 tablespoons olive oil or canola oil
  • 2 to 3 ounce block of Parmesan cheese
  • 2 ripe plum tomatoes, thinly sliced
  • 3 ounces baby arugula or spinach
  • 1 whole wheat baguette, about 18 to 20 inches in length

Serves 4

  1. Make the Yogurt Sauce by combining all of the sauce ingredients in a small bowl. Set aside at room temperature until ready to serve.
  2. Season both sides of the beef with salt and pepper. In a skillet large enough to hold the steaks in a single layer, heat just enough olive or canola oil to lightly coat the bottom of the pan over medium-high heat. When hot, add the steaks and cook for 4 minutes on one side. Turn the steaks over and cook for 4 to 5 minutes more for rare / medium-rare, 2 to 3 minutes more for medium.
  3. Remove the steaks to a cutting board and let them rest at least 5 minutes before slicing.
  4. Meanwhile, split the baguette in half lengthwise. Spread both sides of the bread with some of the yogurt sauce. Using a vegetable peeler, shave very thin slices of Parmesan from the block. Lay the Parmesan slices along the bottom of the baguette.
  5. Slice the steak against the grain into very thin pieces. Arrange the steak slices along the bottom half of the bread atop the cheese and sprinkle with a little salt and pepper.
  6. Top the beef with the tomatoes and then add the arugula or spinach. Replace the top half of the baguette and cut the baguette into 4 sandwiches. Serve immediately.

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