Sizzling steak sandwiches are warming, delicious and taste even better than a deli version.
Prep time: 5 minutes
Cook time: 20 minutes
Syns per serving:
Add 6 Syns if not using Whole-Wheat Bread as a Healthy Extra.
low-calorie cooking spray
3 onions, thinly sliced
1 tbsp balsamic vinegar
salt and freshly ground black pepper
1 (12oz) beef steak, all visible fat removed
4 (1oz each) slices whole-wheat bread
2 tsp English mustard powder
¼ cup (2oz) fat-free plain yogurt
arugula leaves to serve
Heat a skillet sprayed with low-calorie cooking spray and fry the onions for 3-4 minutes. Reduce the heat, cover and cook for a further 15 minutes, until browned. Stir in the vinegar and remove from the heat.
Meanwhile, heat a nonstick skillet over high heat, season the steak with salt and pepper to taste and cook for 2 minutes on each side (for well-done steak, cook for a further 2 minutes on each side). Remove from the pan, cover with foil and set aside to rest.
Toast the bread. Mix together the mustard powder and 4 tsp water, then stir in the yogurt. Spread onto two of the slices of toast and top with a few arugula leaves.
Slice the steak, place on the arugula and top with the onions and remaining toast.