Steak and Potobello Sandwich

Categories: sandwiches-wraps

Ingredients

• 3/4 lb. lean strip steak
• 2 tsp. minced garlic
• 1/2 cup balsamic vinegar
• 1/4 lb. whole Portobello mushrooms
• 4 slices sweet onion such as Videlia
• Salt and ground black pepper

Directions

1. Trim visible fat from steak.
2. Mix garlic and balsamic vinegar together in a sealable plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once during that time.
3. While the steak and mushrooms marinate, coat bread with olive oil spray and toast in a toaster oven for 1 minute.
4. Heat a medium -size skillet over medium-high heat. Coat with olive oil spray. Remove steak and mushrooms from marinade, reserve marinade. Pat steak dry with a paper towel. Add steak to the skillet. Sauté 3 minutes. Turn steak and sauté 2 to 3 minutes for medium-rare or until cooked to desired doneness.
5. Remove steak to a cutting board, add the mushrooms and onions to the skillet and cook 5 minutes., turning over once. Remove to the board with the steak. Sprinkle with salt and pepper. Add the reserved marinade to the skillet and boil 3 minutes or until reduced by half. Divide sauce between 2 small bowls to be used for dipping the sandwich.
6. Slice steak and mushrooms into thin strips. Arrange meat and mushrooms on bottom half of the bread and place onions on top. Cover with the top slice of bread and cut sandwich in half. Serve with the dipping sauce.

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