Cooking Light Week – Day 5: 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
- 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
- Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
- 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.
- 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.
- In a small bowl, combine mayonnaise, horseradish, pinch of salt and freshly ground black pepper to make the horsey sauce.
- 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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