Grilled Steak Sandwich with Wilted Onions and Black Bean Spread


Course : Sandwiches
Serves: 6
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Ingredients:


5 large onions, sliced in 1/3 inch thick rings

1 tablespoon olive oil

2 tablespoons vinegar, preferably cider

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon curry powder OR

1 teaspoon cumin and 1 teaspoon chili powder

2 tablespoons chopped parsley

6 fillets filets of beef tenderloin -- fat removed 4-oz

2 tablespoons olive oil

1/2 teaspoon salt and freshly ground pepper

6 pieces English muffins -- split and toasted

12 bunches lettuce leaves -- optional

3 large tomatoes, each cut into 8 slices

---Black Bean Spread

19 ounces black beans -- rinsed and drained

1 tablespoon mayonnaise

2 tablespoons vinegar (any kind)

2 medium scallions green parts only

15 medium fresh cilantro leaves

1/2 teaspoon garlic powder

1/4 teaspoon salt
 

Preparation / Directions:


Place the onions, along with the oil, vinegar, sugar, salt and curry in a nonstick skillet; stir, cover with a lid and cook over low heat for approximately 6 to 8 minutes, or until cooked but still firm to the bite. Remove from the heat and toss with the parsley. Set aside. While the onions are cooking, prepare the black bean spread. Place all the spread ingredients in a food processor and blend until smooth and creamy. Set aside. (The spread may be covered and stored in the refrigerator for up to 1 week.) Prepare a grill or preheat the broiler. Lightly brush the beef with oil, sprinkle with salt and pepper, and grill or broil to the desired doneness, approximately 2 to 3 minutes each side for rare to medium rare. Slice across the grain on a slight diagonal. To assemble the sandwiches, toast the English muffin halves, then slather some of the Black Bean Spread on both sides. Top each sandwich with some lettuce leaves, tomato slices, sliced beef, and wilted onions.

 

Nutritional Information:

176 Calories (kcal); 5g Total Fat; (26% calories from fat); 5g Protein; 27g Carbohydrate; 1mg Cholesterol; 546mg Sodium


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