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Roasted Garlic Steak Sandwiches




Source of Recipe


Schmitty


List of Ingredients




Roasted Garlic Steak Sandwiches


3/4 lb. sirloin round tip or London Broil shoulder steak
Four 1/4-inch slices red onion
4 whole-wheat hamburger buns, split open
1 cup packed baby spinach leaves
1 cup packed meclium salad greens
1 head garlic
2 Tbsp. plus 1/4 tsp. extra virgin olive oil, divided
3 Tbsp. red wine vinegar
1 Tbsp. pomegranate juice
1 Tbsp. reduced-sodium soy sauce
1/8 tsp. ground pepper


Recipe




Preheat oven to 400 degrees. Place garlic in center of a square of foil. Rub garlic with 1/4 teaspoon oil, and then seal it in the foil. Bake until garlic is soft, 50-60 minutes. Set aside, or refrigerate up to 2 days before using.

In a small bowl, combine vinegar, juice, soy sauce and pepper. Squeeze out roasted garlic from 6 cloves. Using back of spoon, mash garlic until combined with the other ingredients. Whisk in remaining oil. Pour half this marinade into a re-sealable plastic bag. Add steak to bag. Seal bag and massage to coat meat with marinade. Set bag on a plate and marinate meat in refrigerator for 6 to 24 hours. Cover remaining marinade and refrigerate.

When ready to serve, preheat broiler. Remove meat from marinade. Discard marinade and pat meat dry with a paper towel. For meat approximately1-inch thick, broil 3 minutes per side; if thicker, broil 4 minutes per side. Set meat on cutting board and let rest for 10 minutes. Cut meat across the grain into thin slices. Add any meat juices from the cutting board to the refrigerated marinade and set aside.

Meanwhile, heat cast iron skillet or grill pan over medium-high heat until sizzling hot. Arrange onion in the pan in one layer and cook 2 minutes, or until lightly colored. Using tongs, turn and cook another 2 minutes. Transfer onions to a plate. Toast the split buns in the hot pan, set aside.

To assemble, set a grilled onion slice on each bun. Top with one-fourth of the sliced steak followed by the spinach and medium greens. Spoon refrigerated marinade over the greens. Serve immediately.

Makes 4 servings.

Per serving: 320 calories, 13 g total fat (3 g saturated fat), 26 g carbohydrates,
24 g protein, 5 g dietary fiber, 510 mg sodium.