Lunch: The Ultimate Steak Sandwich with Salad Italienne

Recipe by Woman's Day Kitchen The hardest part about this recipe is deciding how to eat it once it's done, stacked as high as it is with flank steak, plum tomatoes and crispy onion rings on thick slices of Texas toast.

Ingredients

1 box frozen Vidalia onion rings
4 slice frozen Texas Toast (1 ⁄2 an 11.25-oz box)

Instructions

Heat oven to 475 °F. Line a large rimmed baking sheet with foil (for easy cleanup). Spread onion rings in a single layer on 1 ⁄2 the lined pan and bake 5 minutes. Put Texas Toast on other side of pan. Bake 6 to 9 minutes, turning once, until onion rings and toast are golden and crisp.
Meanwhile, make Steak: Heat a large nonstick skillet over medium-high heat. Season steak with salt and pepper, place in skillet and cook, turning once, 7 to 9 minutes, or until an instant-read thermometer inserted from side to middle registers 155 °F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature will rise to 160 °F for medium doneness.)
Meanwhile, make Salad: Mix ingredients in a large bowl.
Assemble: Slice steak thinly across the grain. Put 1 slice toast on each of 4 plates. Top with tomatoes, steak, then onion rings; serve with the salad.

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