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The Best Steak Sandwich

 
One serving costs about $3.07 One serving costs about $3.07

$3.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day lunch,main course,main dish,dinner
spoonacular Score:46%

Spoonacular Score: 46%

 

The Best Steak Sandwich might be a good recipe to expand your main course repertoire. One serving contains 758 calories, 24g of protein, and 56g of fat. This recipe serves 4. For $3.07 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of steak, whole-grain mustard, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person were impressed by this recipe. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 46%. Users who liked this recipe also liked Bobby Flay's Grilled Steak Sandwich With Steak Sauce, Steak Sandwich, and Steak Sandwich.

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Sagebrush Annie's Ventura County Cabernet Sauvignon & Merlot Ventura County with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Sagebrush Annie's Ventura County Cabernet Sauvignon & Merlot Ventura County

2011 - Gold Medal Long Beach Grand Cru Int'l Wine Competition

» Get this wine on Amazon.com

Ingredients

Servings:
12 oz
12 oz steak
steak
some
some kosher salt
kosher salt
some
some black bell pepper
black bell pepper
2.5 Tbsps
2.5 Tbsps olive oil
olive oil
2
2  yellow onions
yellow onions
0.5 tsps
0.5 tsps fresh thyme leaves
fresh thyme leaves
0.75 cups
0.75 cups mayonnaise
mayonnaise
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
1 Tbsp
1 Tbsp whole-grain mustard
whole-grain mustard
2 Tbsps
2 Tbsps sour cream
sour cream
0.13 tsps
0.13 tsps salt
salt
4
4  sub rolls
sub rolls
0.5 cups
0.5 cups baby arugula
baby arugula
12 oz steak
12 oz
steak
some kosher salt
some
kosher salt
some black bell pepper
some
black bell pepper
2.5 Tbsps olive oil
2.5 Tbsps
olive oil
2  yellow onions
2
yellow onions
0.5 tsps fresh thyme leaves
0.5 tsps
fresh thyme leaves
0.75 cups mayonnaise
0.75 cups
mayonnaise
1 Tbsp dijon mustard
1 Tbsp
dijon mustard
1 Tbsp whole-grain mustard
1 Tbsp
whole-grain mustard
2 Tbsps sour cream
2 Tbsps
sour cream
0.13 tsps salt
0.13 tsps
salt
4  sub rolls
4
sub rolls
0.5 cups baby arugula
0.5 cups
baby arugula

Equipment

whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

Season the steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak until desired doneness. Remove from heat and let sit for 10 minutes. Slice the steak into strips. Using the same pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are caramelized, stirring occasionally. Whisk mayo, mustards, sour cream, and salt into a bowl and set aside. To assemble the sandwiches, spread a tablespoon of mayo sauce on each side of the roll.Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.07
Ingredient
12 ounces steak
some black bell pepper
2.5 tablespoons olive oil
2 yellow onions
½ teaspoons fresh thyme leaves
¾ cups mayonnaise
1 tablespoon dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
4 sub rolls
½ cups baby arugula
Price
$7.55
$0.37
$0.42
$0.48
$0.05
$0.85
$0.15
$0.26
$0.16
$1.83
$0.14
$12.28

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
758 Calories
24g Protein
56g Total Fat
39g Carbs
12% Health Score
Limit These
Calories
758
38%

Fat
56g
86%

  Saturated Fat
12g
76%

Carbohydrates
39g
13%

  Sugar
8g
9%

Cholesterol
72mg
24%

Sodium
818mg
36%

Get Enough Of These
Protein
24g
48%

Vitamin K
79µg
75%

Iron
12mg
70%

Selenium
24µg
35%

Vitamin C
28mg
35%

Zinc
4mg
31%

Vitamin B12
1µg
25%

Vitamin B6
0.47mg
24%

Vitamin B3
4mg
22%

Vitamin E
3mg
20%

Phosphorus
168mg
17%

Vitamin B2
0.26mg
15%

Vitamin A
738IU
15%

Potassium
385mg
11%

Fiber
2g
11%

Vitamin B1
0.14mg
10%

Magnesium
31mg
8%

Manganese
0.14mg
7%

Folate
27µg
7%

Copper
0.11mg
5%

Calcium
45mg
5%

Vitamin B5
0.25mg
3%

Vitamin D
0.19µg
1%

covered percent of daily need

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