Beef Steak Sandwich with Balsamic Mushrooms and Chèvre – the photo is a depiction of the recipe

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

This open-faced sandwich is an excellent source of iron and zinc.


2 tbsp (30 mL), olive or vegetable oil
2 cups, sliced mushrooms
2 cloves garlic, minced
1 cup, sliced onion
1/4 cup, balsamic vinegar
200 grams, Beef inside round or Sirloin tip steak (1/3 cup per open sandwich)
Black pepper, ground
1 baguette (about 9″ long)
1/2 cup crumbled goat cheese
1/2 cup arugula


1.  Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Set aside.

2.  Rub steak with pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.

3.  Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with mushroom mixture, goat cheese and arugula.  Makes 4 open sandwiches.

Nutrient Analysis

Calories: 362 KCal

Protein: 24 g

Carbohydrates: 27 g

Fibre: 2 g

Total Fat: 17 g

Sodium: 356 mg

Phosphorus: 228 mg

Potassium: 365 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1 open-faced sandwich

Renal and Diabetic Exchanges

3 protein
1 starch
1 veg

Leave a Reply