Categories: Sandwiches- Burgers- Wraps

Ingredients

• 3/4 lb. grass-fed strip steak (3/4-inch thick)
• 2 tsp. minced garlic
• 1/2 cup balsamic vinegar
• 1/4 lb. whole Portobello mushrooms
• 4 (1 oz.) slices whole wheat bread
• Olive oil spray
• 4 slices Vidalia onion
• Salt and ground black pepper

Directions

1. Remove visible fat from steak. Mix garlic and balsamic vinegar together in a zip-close plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once. While the steak and mushrooms marinate, spray bread with olive oil spray and toast in a toaster oven for 1 minute.
2. Heat a medium-size skillet over medium-high heat. Coat with olive oil spray. Remove steak and mushrooms from marinade; reserve marinade. Pat steak dry with a paper towel. Add steak to the skillet. Saute 3 minutes. Turn steak and saute 2 to 3 minutes. A thermometer should read 145 degrees for medium-rare.
3. Remove steak to a cutting board. Add the mushrooms and onions to the skillet and cook 5 minutes, turning over once, and then remove to the board with the steak. Sprinkle with salt and pepper to taste. Add reserved pepper to taste. Add reserved marinade to the skillet and boil 3 minutes to reduce by half. Divide sauce between 2 small bowls to be used for dipping the sandwich. Slice steak and mushrooms into thin strips.
4. Arrange meat and mushrooms on bottom half of the bread and place onions on top. Cover with the top slice of bread and cut sandwich in half. Sere with the dipping sauce.

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