Smothered Steak Sandwich

Today for lunch we had Smothered Steak Sandwiches from the March/April 2009 Clean Eating Magazine.  These were so easy to make with few ingredients (part of their “Fast, Five-Ingredient Entree” article).

My husband is working from home today, so it seemed like a fun lunch to make for us both (something other than a salad, deli meat sandwich, or frozen meal).  They were filling and flavorful.  We both liked them and would have them again.  And, lucky for us, we have leftovers.

Smothered Steak Sandwiches

Serves 4

2 green bell peppers, sliced (about 2 cups)
1 medium yellow onion, sliced into 1/2 circles (about 1 cup)
1 14.5oz. can no-salt-added diced tomatoes
1 lb. flank steak
1 whole-wheat baguette, cut crosswise into 4 pieces
Olive oil cooking spray
Ground black pepper and sea salt, to taste

Coat a large skillet with cooking spray and heat on medium high. Place bell peppers in skillet and cook for 5 minutes, stirring often; then add onion, cooking 5 minutes more or until vegetables are tender and lightly browned. Add tomatoes, bring to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and black pepper, to taste, and remove from heat.

Meanwhile, coat another skillet with cooking spray and heat on medium high. Season steak on both sides with salt and pepper, to taste. Place in skillet and cook until browned, 4 to 5 minutes. Turn and cook opposite side 4 to 5 minutes more for medium rare. For medium doneness, cook each side for 5 to 6 minutes. Remove from skillet and rest on cutting board 5 to 10 minutes. Thinly slice against the grain.

Cut each baguette section horizontally and fill with steak, then with vegetable mixture. Pierce with toothpicks to hold sandwiches together, if desired. Serve immediately.