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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1poundskirt steak
1 ½teaspoonsground pepper
½teaspoonsalt, divided
2tablespoonscanola oilorother neutral oil, divided
1cupsliced yellow onion
8ouncessliced cremini mushrooms
½cupnonfat plain yogurt
¼cuplight garlic-and-herb spreadable cheese (such as Boursin)
1tablespoonstone-ground mustard
1tablespoonprepared horseradish
2(12-inch) whole-grain hoagieorItalian rolls
DirectionsSeason steak all over with pepper and 1/4 teaspoon salt. Cut the steak into 2 or 3 pieces to fit in a single layer in a large cast-iron skillet.Heat 1 tablespoon oil in the skillet over high heat until shimmering. Add the steak, in batches if necessary to prevent overcrowding; cook, undisturbed, until charred and well browned on bottom, about 2 minutes. Flip and cook until a thermometer inserted in the thickest portion registers 125° to 130°F for medium, about 2 minutes. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain. Do not wipe the pan.Photographer: Jen Causey, Food Stylist: Emily Nabors HallHeat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion, mushrooms and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until softened and charred, about 8 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors HallWhisk yogurt, cheese, mustard and horseradish together in a medium bowl until combined. Split rolls in half horizontally and tear out some of the inner bread to create a 1/2-inch-deep cavity inside each roll. Spread the cheese mixture evenly on the cut sides of each roll.Photographer: Jen Causey, Food Stylist: Emily Nabors HallPlace 1 cup arugula on the bottom of each roll; top each with 2/3 cup vegetable mixture, about 7 ounces sliced steak and the roll tops. Cut each roll in half. Serve immediately.Photographer: Jen Causey, Food Stylist: Emily Nabors HallOriginally appeared: EatingWell.com, April 2023
Directions
Season steak all over with pepper and 1/4 teaspoon salt. Cut the steak into 2 or 3 pieces to fit in a single layer in a large cast-iron skillet.Heat 1 tablespoon oil in the skillet over high heat until shimmering. Add the steak, in batches if necessary to prevent overcrowding; cook, undisturbed, until charred and well browned on bottom, about 2 minutes. Flip and cook until a thermometer inserted in the thickest portion registers 125° to 130°F for medium, about 2 minutes. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain. Do not wipe the pan.Photographer: Jen Causey, Food Stylist: Emily Nabors HallHeat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion, mushrooms and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until softened and charred, about 8 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors HallWhisk yogurt, cheese, mustard and horseradish together in a medium bowl until combined. Split rolls in half horizontally and tear out some of the inner bread to create a 1/2-inch-deep cavity inside each roll. Spread the cheese mixture evenly on the cut sides of each roll.Photographer: Jen Causey, Food Stylist: Emily Nabors HallPlace 1 cup arugula on the bottom of each roll; top each with 2/3 cup vegetable mixture, about 7 ounces sliced steak and the roll tops. Cut each roll in half. Serve immediately.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Season steak all over with pepper and 1/4 teaspoon salt. Cut the steak into 2 or 3 pieces to fit in a single layer in a large cast-iron skillet.
Heat 1 tablespoon oil in the skillet over high heat until shimmering. Add the steak, in batches if necessary to prevent overcrowding; cook, undisturbed, until charred and well browned on bottom, about 2 minutes. Flip and cook until a thermometer inserted in the thickest portion registers 125° to 130°F for medium, about 2 minutes. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain. Do not wipe the pan.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion, mushrooms and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until softened and charred, about 8 minutes. Remove from heat.
Whisk yogurt, cheese, mustard and horseradish together in a medium bowl until combined. Split rolls in half horizontally and tear out some of the inner bread to create a 1/2-inch-deep cavity inside each roll. Spread the cheese mixture evenly on the cut sides of each roll.
Place 1 cup arugula on the bottom of each roll; top each with 2/3 cup vegetable mixture, about 7 ounces sliced steak and the roll tops. Cut each roll in half. Serve immediately.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)501Calories22gFat42gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
