Steak Sandwich

[Marlene]

Steak Sandwich

This recipe is by JJ Goode. Hungry college student

• 1/2 lb trusted skirt steak, 2/3 inch thick
  
• -Two slices of good peasant or Tuscan bread, 1/2-inch thick
  
• 2 T whole grain mustard
  
• -Small handful of arugula, mustard greens, or another pungent green
  
• -Thin slices of raw red onion
  
• -Salt and pepper
  

Preheat oven to 450 F

Wash greens, blot dry with paper towel, and set aside.

Trim excess fat from and rinse room-temperature steak. Dry thoroughly with paper towel. Sprinkle ample salt and pepper on both sides.

Heat non-stick skillet on medium-high.

Add steak to skillet and brown painstakingly and evenly, about 2-3 minutes on each side.

Transfer steak to foil. Place on oven's top rack and cook for 2 minutes.

Remove steak and let it sit 3 minutes.

While the steak sits, warm bread in oven -- far from the heat source -- until barely toasted.

Assemble sandwich however you wish and serve with roasted portobello and garlicky wilted spinach

Keywords: Main Dish, Beef, The Daily Gullet

( RG501 )