Recipe - Steak Sandwiches With Horseradish Cream

One half pound Lean boneless sirloin steak
One fourth cup Fatfree red wine vinegar
salad dressing
3 tablespoon Plain lowfat yogurt
2 tablespoon Nonfat sour cream
alternative
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
2 sl Dillrye bread, (1ounce)
toasted
1 cup Loosely packed fresh arugula
leaves
4 Tomato slices,
(1/4inchthick)
1 sl Red onion, (1/4inchthick)
separated into rings
1/8 teaspoon Pepper

Trim fat from steak. Combine steak and dressing in a ziptop heavyduty
plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove
steak from bag.

Broil steak 3 inches from heat 4 minutes on each side or to desired degree
of doneness.

Cut steak diagonally across the grain into thin slices. Combine yogurt and
next 3 ingredients, and stir well.

Spread each bread slice with 1One half tablespoons horseradish mixture. Top
each with arugula, 2 tomato slices, and steak. Drizzle each with 11/2
tablespoons horseradish mixture. Yield: 2 servings.

Per serving: 368 Calories; 9g Fat (21% calories from fat); 34g Protein; 41g
Carbohydrate; 72mg Cholesterol; 359mg Sodium

Serving Ideas : Top with onion rings, and sprinkle with pepper.

Recipe by: Cooking Light, Sept 1994, page 105

Posted to MCRecipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.