Ingredients
Yield: 8 sandwiches
Steaks
nonstick cooking spray
1 pound boneless ribeye steak (trimmed)
1/2 teaspoon salt
1/2 teaspoon pepper
Steak Sauce
2 teaspoons whole-grain mustard
1 clove garlic (minced)
2 teaspoons Worcestershire sauce
pinch salt
pinch pepper
8 slice crusty whole-grain bread (toasted)
1 cup arugula
Directions
Step 1
Heat a grill pan over medium-high heat.
Step 2
Coat pan with cooking spray.
Step 3
Cover steak with Tiger Sauce.
Sprinkle both sides of steaks evenly with salt and pepper.
Step 4
Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.
Step 5
Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.
Step 6
Combine mayonnaise, mustard, garlic, Worcestershire, Tiger Sauce, salt and pepper in a small bowl, stirring well with a spoon.
Step 7
Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices.
Step 8
Top each serving with 1/4 cup arugula and 1 bread slice.
