Steak and Fennel Sandwiches Recipe

By Aggieskitchen

Steak and Fennel Sandwiches for a new creative way to enjoy a sandwich. This recipe is adapted from a Healthy Cooking Light dish.

Steak and Fennel Sandwiches

Ingredients:

• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons olive oil, divided
• 3 cups thinly sliced fennel bulb (about 1 bulb)
• 2-3 spring onions, sliced thin
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 2-3 TB of mayo
• 2 tsp jarred horseradish
• salt and pepper, to taste
• 8 (1-ounce) slices ciabatta, lightly toasted (I used sourdough)
• 1 cup arugula

Directions:

1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture, fennel and spring onions; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
3. Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.
4. In a small bowl, combine mayonnaise, horseradish, pinch of salt and freshly ground black pepper to make the horsey sauce.
5. To prepare sandwiches, spread 2 teaspoons of horsey sauce onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel and spring onion mixture, and 1/4 cup arugula. Top with remaining 4 bread slices.

Steak and Fennel Sandwiches Recipe 2022-02-20T05:22:00-08:00 Rating: 4.5 Diposkan Oleh: Admin