Low Fat Classic Steak Sandwich
Indulge guilt-free with this Low Fat Classic Steak Sandwich, a hearty yet health-conscious twist on a timeless favorite. Featuring tender lean sirloin steak seasoned with smoked paprika and garlic powder, this sandwich is elevated by the vibrant sweetness of caramelized onions and red bell peppers, perfectly complemented by a tangy balsamic glaze. Served on a crisp, whole grain baguette smeared with a zesty low-fat mayonnaise and Dijon mustard spread, this recipe is packed with flavor while keeping it light. Fresh arugula adds a peppery touch, ensuring every bite is as nutritious as it is satisfying. Quick to prepare in under 35 minutes, this balanced meal is ideal for lunch or dinner, making it a go-to option for steak lovers seeking a healthier alternative.
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Recipe Information
Ingredients
- 300 grams lean sirloin steak
- 1 large whole grain or multigrain baguette
- 1 tablespoon olive oil
- 1 medium white onion
- 1 medium red bell pepper
- 1 teaspoon balsamic vinegar
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon Dijon mustard
- 50 grams arugula
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
Instructions
Begin by rubbing the steak with salt, black pepper, garlic powder, and smoked paprika. Set aside to let it marinate for 5 minutes.
While the steak is marinating, slice the onion and red bell pepper into thin strips.
Heat half of the olive oil in a non-stick skillet over medium heat. Add the sliced onions and bell peppers.
Cook for 5-7 minutes until they are soft and slightly caramelized. Add balsamic vinegar, stir to coat, and then remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and increase the heat to medium-high. Add the steak and sear for 3-4 minutes on each side for medium-rare, longer if desired.
Once cooked to your liking, remove the steak from the skillet and allow it to rest for 5 minutes.
While the steak rests, slice the baguette lengthwise and lightly toast it in a toaster or grill pan until crisp.
In a small bowl, mix the low-fat mayonnaise with Dijon mustard.
Spread the mayonnaise mixture onto both halves of the toasted baguette.
Thinly slice the rested steak against the grain.
To assemble, layer the bottom half of the baguette with arugula, followed by the cooked onions and peppers, and then the steak slices.
Top with the other half of the baguette, slice into individual sandwiches, and serve immediately.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 24.0 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
