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Ingredientes
- 1 1/2 lb London broil
- 1/2 c. extra virgin olive oil plus more for brushing steak Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. balsamic vinegar
- 4 x portobello mushroom caps cut in slices
- 1 x Vidalia onion cut in rings
- 1/2 c. mayonnaise
- 1 Tbsp. grated horseradish (or possibly grainy mustard)
- 1/2 c. minced fresh parsley
- 1/2 x lemon juiced
- 4 piece ciabatta bread split horizontally
- 1/4 lb Fontina sliced
- 1/3 c. coarsely-minced arugula leaves - (packed)
Direcciones
- Preheat oven broiler for 5 min.
- Brush both sides of London broil with extra virgin olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 min per side.
- Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 min.
- Remove the steak to a cutting board. Let rest for 5 min then slice the steak thinly against the grain.
- In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mix on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 927 | |
| Calories from Fat 633 | 68% |
| Total Fat 71.45g | 89% |
| Saturated Fat 16.75g | 67% |
| Trans Fat 0.36g | |
| Cholesterol 164mg | 55% |
| Sodium 501mg | 21% |
| Potassium 1191mg | 34% |
| Total Carbs 14.0g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.37g | 6% |
| Protein 57.02g | 91% |
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