Main Dish

Open-Face Steak Sandwich

3/4 pound beef tenderloin or other quick-cooking steak

Salt and freshly ground pepper

Olive oil spray

2 teaspoons olive oil

2 cups diced onion

2 cups sliced baby bello mushrooms

1 large garlic clove, cut in half

4 slices thick country bread

2 cups arugula

2 tablespoons reduced-fat dressing

2 medium tomatoes, sliced

Heat grill or stove-top grill. Remove visible fat from steak and season with salt and pepper to taste. Spray with olive oil spray. Place on hot grill over direct heat for 2 minutes. Turn and grill 2 more minutes. Remove to the side of the grill off direct heat and cook about 5 minutes. A meat thermometer should read 145 degrees for medium rare. Remove to a cutting board and let rest 10 minutes. Thinly slice steak.

While steak grills, heat olive oil a nonstick skillet over medium-high heat and add onion and mushrooms. Sauté 10 minutes, stirring occasionally.

Rub one side of bread slices with the cut side of the garlic. Spray with olive oil spray and place on the grill for 1 minute or toast.

Toss arugula with dressing.

To serve, place bread, grilled side up on 2 dinner plates. Divide the sliced steak among the 4 slices of bread. Spoon onions and mushrooms over the steak. Place arugula on top. Makes 2 servings.

Per serving: 626 calories (32 percent from fat), 22.1 g fat (5.9 g saturated, 11 g monounsaturated), 115 mg cholesterol, 53.2 g protein, 55.2 g carbohydrates, 10.2 g fiber, 514 mg sodium.