What’s For Dinner?
Grilled Steak Sandwich With Blue Cheese and Arugula
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 INGREDIENTS / 30 MINUTES
Because of the rise in grocery costs, we've begun exploring ways to stretch our dinner dollars. Even when you are economizing, there's no need to give up favorite foods, like steak, entirely. One of the best ways to stretch your protein without sacrificing flavor is to make it into a sandwich. But not just any sandwich: one with bold flavors that stands up to red meat and makes more of a statement. Assertive ingredients go a long way toward making more with less.
Where an 8- to 10-ounce steak would normally feed one or two, when sliced on a baguette and topped with blue cheese mayonnaise and peppery arugula, you can double the servings you get out of the meat, needing only about 2 to 3 ounces of beef per serving.
If blue cheese is too strong for you, substitute goat cheese or feta crumbles. Best of all, this transports easily to the pool or other summer activity. If you have a ripe tomato, slice it and add to the sandwich.
Hands on time: Total time: 30 minutes Serves: 4
1 (8- to 10-ounce) sirloin steak or 8 to 10 ounces leftover steak
1 baguette, cut into 4 (5-inch) pieces
2 tablespoons reduced-fat mayonnaise
2 tablespoons blue cheese crumbles
2 cups arugula or lettuce
Lightly oil the steak and grill for 3 to 5 minutes per side or until desired doneness. Set aside to rest for 5 minutes before thinly slicing.
Meanwhile, cut baguette in half horizontally. In a bowl, combine mayonnaise and blue cheese. Spread half the bread with mayonnaise mixture and top with arugula. Layer with sliced steak and divide into fourths.