Open-Faced Beef, Tomato and Pepperoncini Sandwiches

We made this for a picnic with my brother and sister in law and I have mixed feelings about it. The reason I chose this recipe in the first place is because I had a major craving for pepperoncinis. The flavor of this dish hit the spot. The steak was perfect and full of flavor and the peppers added a nice kick but this sandwich was so incredibly difficult to eat. Everything kept falling all over the place and left me wondering if the perfect flavors were even worth the hassle. I'm sure they are as I practically licked my plate clean but if you find and easier way to eat this let me know! 4 out 5 stars for pure inconvenience.

Source: Fresh & Easy

Course: Snacks and Sandwiches

Serves: 4

Ingredients

• 4 (1.5- ounce) slices sourdough bread
• ¹⁄₂ pound flank steak
• ¹⁄₈ teaspoon salt
• ¹⁄₈ teaspoon black pepper
• cooking spray
• 2 cups grape tomatoes halved
• 1 cup mixed baby greens packed
• ¹⁄₂ cup pepperoncini peppers drained and chopped
• 1 tablespoon olive oil extra-virgin
• 1 ¹⁄₂ tablespoons chopped fresh oregano
• 1 garlic cloves -- minced
• ¹⁄₄ cup crumbled feta cheese (1 oz)

Directions

1. 1. Toast bread slices; set aside.
2. 2.While bread toasts, sprinkle steak with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot. Coat pan with cooking spray. Add steak; cook 3 to 4 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into very thin slices.
3. 3. While steak cooks, combine tomatoes and next 6 ingredients in a medium bowl.
4. 4. Place 1 bread slice on each of 4 plates. Top evenly with tomato mixture and steak.

Amount Per Serving

Calories: 259

Fat: 9.9g

Cholesterol: 27mg

Sodium: 608mg

Carbohydrate: 25.4g

Fiber: 2.6g

Protein: 18.5g