The sizzling skirt steak harmonizes deliciously well with refreshing, crisp bell peppers and caramelized onions. Serve on a slice of warm, toasty Italian bread with melted cheddar and you have a simple but satisfying lunch.
Open-Faced Steak Sandwich
1 tablespoon cooking oil
1/2 pound (225 grams) skirt steak, trimmed
1/2 medium (55 grams) yellow onion, sliced
4 slices (30 grams each) Italian bread
4 slices(30 grams each) sharp cheddar
1 medium (120 grams) bell pepper, sliced
Salt and pepper, to taste
Preheat the oven to 425°F, and spray a baking sheet with cooking oil. Season the steak with salt and pepper.
Preheat a small nonstick skillet over medium heat with cooking oil. When pan is hot enough for oil to slide around easily, add the steak. Cook for 3-4 minutes on each side or until steak reaches desired doneness. Set aside until cool enough to handle; slice thinly.
Meanwhile, sauté onions in the same pan, on medium-high heat, until golden brown. Set aside.
Add the bread slices to the baking sheet. Top each bread slice with one slice of cheddar cheese. Bake for about 5 minutes until cheese is melted.
Layer the steak, onions, and bell peppers onto each bread slice, and serve.
Serves: 4 | Serving Size: 1 open-faced sandwich (1 1/8 cup onion-pepper mixture + 1 slice Italian bread + 60 grams cooked steak)
Per serving: Calories: 296; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 57mg; Sodium: 432mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 2g; Protein: 20g
Nutrition Bonus: Potassium: 305mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 36%; Calcium: 18%