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Recipes

Grilled Beef Steak Sandwich with Melted Onions

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1 sandwich

Nutrient Analysis

  • Calories: 376
  • Protein: 35g
  • Carbohydrates: 25g
  • Fibre: 1g
  • Total Fat: 15g
  • Sodium: 312mg
  • Phosphorus: 261mg
  • Potassium: 424mg

Renal and Diabetic Exchanges

Renal exchanges: 2 protein, 2 starch

Ingredients

3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
4 cloves garlic, minced
½ tsp (2 mL) hot pepper flakes
1 lb (500 g) Beef inside round or Sirloin tip marinating steak/medallions
1 sweet onion, sliced
1 baguette, white, quartered and halved lengthwise
½ bunch arugula, trimmed

Directions

1.  Combine 2 tbsp oil, vinegar, garlic and hot pepper flakes in sealable freezer bag. Set aside 2 tbsp of marinade. Using fork, pierce meat all over; add to marinade in bag. Refrigerate for 8 to 12 hours.

2.  Remove steak from bag. Discard used marinade. Grill steak over medium-high heat, about 3 to 4 minutes per side for medium-rare. Let steak rest on carving board for 10 minutes.

3.  Meanwhile, pan-fry onion in remaining oil over medium heat in non-stick skillet for 10 minutes or until softened and golden. Toss with reserved marinade.

4.  Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with warm onions and arugula.

Grilled Beef Steak Sandwich with Melted Onions, 3.3 out of 5 based on 8 ratings