Post by nini on Apr 21, 2007 11:24:33 GMT -5
Harvest-Thyme Beef Sandwiches
25 minutes
Ingredients:
1- pound boneless beef top sirloin steak, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
8 large oval slices rye or sourdough bread, toasted
Lettuce
Relish
1 cup shredded carrot
1 cup shredded turnip
3 tablespoons sliced green onions
2 tablespoons prepared fat-free Italian dressing
1/4 teaspoon dried thyme leaves
Instructions:
1. Heat large nonstick skillet over medium heat until hot. Place beef steak in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Season with salt and pepper.
2. Meanwhile in medium bowl, combine relish ingredients; mix well.
3. Line 4 slices of toasted bread with lettuce; spoon equal amount of relish over lettuce. Trim fat from steak. Carve steak crosswise into thin slices. Arrange beef over relish; close sandwiches with remaining toasted bread.
25 minutes
Ingredients:
1- pound boneless beef top sirloin steak, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
8 large oval slices rye or sourdough bread, toasted
Lettuce
Relish
1 cup shredded carrot
1 cup shredded turnip
3 tablespoons sliced green onions
2 tablespoons prepared fat-free Italian dressing
1/4 teaspoon dried thyme leaves
Instructions:
1. Heat large nonstick skillet over medium heat until hot. Place beef steak in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Season with salt and pepper.
2. Meanwhile in medium bowl, combine relish ingredients; mix well.
3. Line 4 slices of toasted bread with lettuce; spoon equal amount of relish over lettuce. Trim fat from steak. Carve steak crosswise into thin slices. Arrange beef over relish; close sandwiches with remaining toasted bread.
