Macros for the Whole Steak Sandwich:
620 Cals, 42g Carbs, 32g Fat, 41g Protein
Macros for Horseradish Sauce per 28g:
16 Cals, 2g Carbs, 0g Fat, 2g Protein
Ingredients for Steak Sandwich (makes 2 Sandwiches:
1.5lb Certified Angus Beef Ribeye (used 6oz per sandwich so some leftover)
Kosher Salt, Black Pepper
100g Sweet Onion
75g White Mushroom
Garlic Powder, Sea Salt
20g Chicken Broth
2 Ciabatta Buns
28g Horseradish Sauce per sandwich (see recipe below)
Handful Arugula Sprout
Low Cal Horseradish Sauce (makes 6 28g Servings):
113g Plain Non Fat Greek Yogurt
28g Horseradish
28g Dijon Mustard
3g White Wine Vinegar
Garlic Powder
Sea Salt
Black Pepper
Directions:
1.) Take out your Certified Angus Beef Ribeye and let sit at room temperature for 30 minutes.
2.) Now to caramelize your onions and mushrooms with minimal calories. Add your thinly slice sweet onion to a pan on a 7/10 heat. Once they start to soften, add your white mushrooms, sea salt and garlic powder. Mix to combine and then add a cover on top. Then once they have softened some more, add some chicken broth and mix till they are caramelized.
3.) At this point, your Certified Angus Beef Ribeye should be good to go. Season each side generously with kosher salt and black pepper. Do the sides as well.
4.) Add to a pan on a 7/10 heat. I added an avocado oil cooking spray to the pan as well. Add your steak and cook on that side for 2-3 minutes until a crust is formed. Flip and do the same on the other side. Then carefully sear the edge.
5.) Add steak to the oven on 325 degrees F for 8-10 minutes until an internal temp of 125 degrees F.
6.) Then add steak to cutting board and cover with aluminum foil for 10 minutes while it rests.
7.) Now make up your horseradish sauce by adding all your ingredients to a small blender and blending till smooth.
8.) Then build your sandwich and enjoy!