Grilled steak, mushroom, and blue cheese sandwiches
Uncooked lean and trimmed beef flank steak
Uncooked portabella mushroom
2 each, caps, cut into eight 1/2-inch-thick slices
1 small, cut into 4 slices
¼ tsp(s), freshly ground
Reduced calorie mayonnaise
3 tbsp(s), crumbled
1⅓ cup(s), baby variety
Light whole wheat English muffin
4 item(s), toasted
- Prepare outdoor grill for medium-high heat cooking or place ridged grill pan over medium-high heat
- Lightly spray steak, mushrooms, and onion with nonstick spray; sprinkle with salt and pepper. Grill, turning once, until vegetables are lightly charred and tender and instant-read thermometer inserted into center of steak registers 145°F for medium, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes before slicing thinly against the grain.
- Meanwhile, stir mayonnaise and blue cheese together in small cup.
- To assemble sandwiches, spread each muffin bottom with about 1½ tablespoons mayonnaise mixture. Top each with one-quarter of sliced steak, mushrooms, onions, and arugula and cover with muffin tops.
- Serving size: 1 sandwich