Open-Faced Caesar Steak Sandwiches
Servings and Ingredients
|4 garlic cloves, minced, divided|
|2 tbsp. Hy-Vee Select olive oil, divided|
|4 (6 to 8 oz each) New York strip steaks|
|4 thick slices Take and Bake ciabatta or sourdough bread|
|½ c. light garlic-herb spreadable cheese|
|8 large romaine lettuce leaves|
|2 tomatoes, sliced|
|1 red onion, thinly sliced|
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F).
- In a small bowl combine half the minced garlic, 1 tablespoon of the oil, and salt and pepper to taste; brush on steaks. Grill steaks 7 minutes per side (145°F for medium-rare) or to desired doneness. Transfer steaks to a cutting board; let stand.
- Brush both sides of bread with remaining oil. Place on grill; toast both sides lightly. Spread cheese evenly on one side of toasts. Top evenly with lettuce, tomatoes and onion. Slice steak into thick slices and arrange over vegetables. Repeat with remaining toasts.
530 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Protein: 52g