Grilled Steak, Mushroom, and Blue Cheese Sandwiches
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy a tasty and delicious meal with your family that can be prepared in just under 30 minutes. Before grilling the flank steak, use a knife to remove as much as the tough outer slivery skin as you can. This outer portion can become chewy, offering no flavor to the meat. Because flank steak is so lean, you'll want to be sure not to let it overcook. When cutting the flank steak, cut against the grain to make it easier to chew. Serve these sandwiches with sweet potato fries or cole slaw.
Ingredients
Uncooked lean and trimmed beef flank steak
¾ pound(s)
Uncooked portabella mushroom
2 each, caps, cut into eight 1/2-inch-thick slices
Onion
1 small, cut into 4 slices
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Reduced calorie mayonnaise
3 tbsp(s)
Blue cheese
3 tbsp(s), crumbled
Arugula
1⅓ cup(s), baby variety
Light whole wheat English muffin
4 muffin(s), toasted
Instructions
1
Prepare outdoor grill for medium-high heat cooking or place ridged grill pan over medium-high heat
2
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.
3
Meanwhile, stir mayonnaise and blue cheese together in small cup.
4
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.
5
Serving size: 1 sandwich
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