A tangy and sharp sandwich that is healthy to boot!
|1 tbsp||(15 mL) Olive oil|
|1 tbsp||(15 mL) Butter|
|2||Large onions, thinly sliced|
|1 tbsp||(15 mL) Balsamic vinegar|
|Salt and pepper|
|1||(10-12oz/284-340g) Strip loin steak|
|1 tbsp||(15 mL) Grainy mustard|
|2 tbsp||(30 mL) Horseradish|
|1 tbsp||(15 mL) Mayonnaise|
|8||Slices Dempster’s® Harvest Pumpernickel Rye Bread, lightly toasted|
HEAT butter and oil in a large skillet over medium heat. Add onions and cook, stirring occasionally for 10-12 minutes or until golden brown in colour. Add balsamic vinegar, salt and pepper. Set aside.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.
GRILL steak for 4-5 minutes on each side for medium rare, depending on thickness. Remove from the barbeque and let rest for 5-10 minutes before cutting into thin strips.
COMBINE mustard, horseradish and mayonnaise.
ASSEMBLE sandwiches by layering watercress, steak strips, caramelized onions, horseradish sauce and more watercress on 4 slices of bread. Top with remaining bread slices and serve immediately.
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