Lunch / Dinner
Grilled Steak Sandwich
This steak sandwich makes for one fantastic eating experience. With fresh spinach, crunchy cucumbers, and a tasty green goddess spread, it’s like a sandwich and salad all rolled into one!
Ingredients
FOR THE SPREAD, PURÉE:
FOR THE SANDWICH, COAT:
If tarragon is too strong for you, substitute the same amount of fresh basil. While not traditional in green goddess spread, the basil still adds herb flavor.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the spread, purée mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon, and anchovy paste in a food processor. Season spread with salt and pepper.
For the sandwich, coat steak with oil and season with salt and pepper. Grill steak, covered, 3–4 minutes per side for medium-rare. Remove steak from grill, tent with foil, and let rest 5 minutes; slice against the grain into thin strips.
Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt and pepper. Grill bread, cut side down, covered, until lightly toasted, 1–2 minutes.
To serve, spread green goddess on the cut side of bottom bread. Layer with spinach, steak, and cucumber, then top with remaining bread. Cut into 4 servings.
Cut the steak into thin slices against the grain to make it easier to build and eat the sandwich.
Spread the green goddess over the bottom half of the bread, then layer with spinach, steak, and cucumbers.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 755
% Daily Value*
Total Fat 37g 56%
Saturated Fat 14g 70%
Cholesterol 90mg 30%
Sodium 1000mg 41%
Carbs 60g 20%
Fiber 3g 12%
Protein 33g
*Percent Daily Values are based on a 2,000 calorie diet.