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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/beef-steak-sandwich-with-balsamic-mushrooms-and-chevre/

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

Diet Type | | Meal Type

beefinfo.org – the photo is a depiction of the recipe

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

This open-faced sandwich is an excellent source of iron and zinc.

Ingredients

2 tbsp
(30 mL) olive or vegetable oil
2 cups
sliced mushrooms
2
cloves garlic, minced
1 cup
sliced onion
1/4 cup
balsamic vinegar
200 g
Beef inside round or Sirloin tip steak (1/3 cup per open sandwich)
Black pepper, ground
1
baguette (about 9″ long)
1/2 cup
crumbled goat cheese
1/2 cup
arugula

Directions

1.  Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Set aside.

2.  Rub steak with pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.

3.  Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with mushroom mixture, goat cheese and arugula.  Makes 4 open sandwiches.

Nutrient Analysis

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