Recipe: Steak Sandwiches with Horseradish Cream (serves 2)

STEAK SANDWICHES WITH HORSERADISH CREAM

1/2 pound lean boneless sirloin steak
1/4 cup fat-free red wine vinegar salad dressing
FOR THE HORSERADISH CREAM:
3 tablespoons plain low-fat yogurt
2 tablespoons nonfat sour cream alternative
1 tablespoon prepared horseradish
1 teaspoon lemon juice
FOR THE SANDWICHES:
2 slices dill-rye bread, toasted (1-ounce each)
1 cup loosely packed fresh arugula leaves
4 tomato slices (1/4-inch-thick)
1 slice red onion, separated into rings (1/4-inch-thick)
1/8 teaspoon pepper

TO PREPARE THE STEAK:
Trim fat from steak. Combine steak and dressing in a zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove steak from bag.

Broil steak 3 inches from heat 4 minutes on each side or to desired degree of doneness.

Cut steak diagonally across the grain into thin slices.

TO PREPARE THE HORSERADISH CREAM:
Combine yogurt and next 3 ingredients, and stir well.

TO ASSEMBLE THE SANDWICHES:
Spread each bread slice with 1 1/2 tablespoons horseradish mixture. Top each with arugula, 2 tomato slices, and steak. Drizzle each with 1 1/2 tablespoons horseradish mixture. Top with onion rings, and sprinkle with pepper.

Servings: 2
Source: Cooking Light, Sept 1994