Steak sandwich with yogurt-mustard sauce (low-calorie, low-fat, low-cholesterol)

 

     Guaranteed to satisfy the largest appetite. The sauce can double as a salad dressing.

Makes 6 sandwiches

• ½ cup lowfat plain yogurt
• 2 teaspoons Dijon mustard 
• Pinch of salt
• 1 jar/6 ounces marinated artichoke hearts
• ¾ pound top round steak, in one piece
• 1 sweet red pepper
• 1 loaf french or italian-style bread
• 1 small red onion, thinly sliced

1. Preheat broiler.
2. Combine yogurt, mustard and salt in small bowl.
3. Drain artichokes, reserving marinade in medium-size bowl ; coarsely chop artichokes.
4. Score top and bottom of steak with sharp knife ; add to artichoke marinade, turning to coat.
5. Broil pepper 6 inches from heat until blackened on all sides ; place in paper bag and close.
6. When cool enough to handle, remove blackened skin from pepper ; core, seed and thinly slice pepper.
7. Leave broiler on.
8. Broil steak 6 inches from heat for 5 to 6 minutes on each side for medium-rare or until desired doneness ; brush with marinad after turning.
9. Let stand 10 minutes and thinly slice.
10. Meanwhile, cut bread crosswise into thirds ; slice each third in half horizontally.
11. Toast bread ; brush a little yogurt sauce on each slice.
12. Arrange steak slices, artichokes, roasted pepper and onion on the cut side of each of the 6 slices of bread ; drizzle each sandwich with a little yogurt sauce.
13. Serve sandwiches warm and pass remaining sauce.

BON APPÉTIT