Aggie's Kitchen

Cooking Light Week – Day 5: Steak and Fennel Sandwiches

Steak and Fennel Sandwiches

This sandwich has been staring at me for weeks from the front cover of last month’s issue of Cooking Light. Though I’m not a huge steak lover, my husband is and I knew he would be a happy guy if I made these one night. And looking at those sandwiches on the cover, I knew I wouldn’t be too disappointed either.

Steak and Fennel Sandwiches

I love arugula and love fennel. I have to admit, I was more looking forward to eating the toppings on the sandwich then I was the actual steak part but that’s just me and my obsession with veggies. I don’t usually cook fennel, I like to eat it raw in salads with citrus and olive oil so this was a nice change for me as the recipe calls to caramelize it slowly. I also added some spring onions from my grandfather’s garden to the fennel for an extra layer of flavor.

The recipe also calls for beef tenderloin steaks, I wasn’t able to find these at the grocery store so I picked up some eye of round steaks instead. I’m not sure I would recommend these, I think next time I would prefer a lean sirloin instead. Instead of serving these sandwiches with regular mayonnaise, do what we did and throw in a couple of teaspoons of horseradish to your mayo for a homemade kicked up horsey sauce that pairs up perfectly with your steak. I roasted some asparagus on the side for our sandwiches, but am now wishing I would have made Jamie’s Day 4 recipe for New Potatoes with Roasted Garlic Vinaigrette!

Steak and Fennel Sandwiches

Print Recipe

Steak and Fennel Sandwiches

Ingredients:

  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil, divided
  • 3 cups thinly sliced fennel bulb (about 1 bulb)
  • 2-3 spring onions, sliced thin
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 2-3 TB of mayo
  • 2 tsp jarred horseradish
  • salt and pepper, to taste
  • 8 (1-ounce) slices ciabatta, lightly toasted (I used sourdough)
  • 1 cup arugula

Directions:

  1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture, fennel and spring onions; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
  3. Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.
  4. In a small bowl, combine mayonnaise, horseradish, pinch of salt and freshly ground black pepper to make the horsey sauce.
  5. To prepare sandwiches, spread 2 teaspoons of horsey sauce onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel and spring onion mixture, and 1/4 cup arugula. Top with remaining 4 bread slices.

Recipe adapted from Cooking Light

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Steak and Fennel Sandwiches

Did you miss any of this week’s other great Cooking Light recipes? Here they are if you did…

New Potatoes with Roasted Garlic Vinaigrette
Chicken with Cashew Cream and Mushrooms
Kung Pao Chicken
Turkey Burgers with Peanut Sauce

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25 comments on “Cooking Light Week – Day 5: Steak and Fennel Sandwiches”

  1. Now Aggie, this is my kind of sandwich! I’m a steak lover so I know I would love this. Thanks for sharing another great recipe for our Cooking Light Week.

  2. I don’t eat steak but bring on the fennel. I love it! Have a great weekend!

  3. I’ll have Marias steak and she can have my fennel. When should we come over? 😀

  4. Oh man- Josh would love this! I just bought some steak too- maybe I will give this a whirl! Thank you 🙂

  5. Great sandwiches! My husband would love the kicked up mayo!

  6. Wow that sandwich looks good. All those flavors must of burst in the mouth. Good job.

  7. Aggie, your sandwich is gorgeous. I could grow to like that as I share your love of fennel and arugula. Next time you’re looking for beef try a flat-iron steak. Tey are amazing flavorful AND tender.

  8. I’ve been wanting to try that sandwich too! I am so going to make it…SOON. Looks great Aggie.

  9. This looks delicious! And the horseradish mayo just tops it off!

  10. Mmm mmm mmmmm fennel! That’s a great topping to keep in mind for a sandwich.

  11. Hi! I just discovered your blog adn I love it. I’m a huge Cooking Light fan, so it will be fun to see what else you’ve tried!

  12. I wish wish wish I could get into fennel. I guess its just one of those things like baked bean that I will never enjoy 🙁

  13. I love fennel too, I can imagine how good it would be with steak! Definitely going to try this one.

  14. I saw this one too and I must say, your pic isn’t too far off from the cover shot. Delicious! Marc was drooling over it, but neither of us are big fennel fans. Perhaps I will try and just skip the fennel…
    Loving the CL week!

  15. That looks like one great sandwich. I love the steak/fennel combo.

  16. Isn’t it lovely to eat something that is light but doesn’t taste lite and is all the more DELISH! Your pictures tell a thousand words = )

  17. What a great sandwich

  18. This looks so good! I usually eat fennel raw with citrus too… or drowned in olive oil or butter and parmesan cheese — carmelizing sounds interesting too.

  19. This looks just like the cover!! I’m like you. I could probably eat the sandwich without the steak. Also, I have NEVER found arugula around here. I have looked in every store imaginable. I guess we just have hick stores here. I really would love to try it.

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