French Dip

Name: French Dip
Ingredients: ½ cup (125 mL) Greek yogurt; 1 tbsp plus 2½ tsp (27 mL) Dijon Mustard Rub, divided; 1 tsp (5 mL) prepared horseradish; 1 lb. (450 g) flank steak; 1 tbsp (15 mL) vegetable oil, divided; 1 large onion, thinly sliced; ¼ tsp (1 mL) salt; 1 cup (250 mL) low-sodium beef broth; 4 sub rolls, split and toasted

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Servings: 4

Cost: $7.49 /serving

Ingredients

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½ cup (125 mL) Greek yogurt1 tbsp plus 2½ tsp (27 mL) Dijon Mustard Rub, divided1 tsp (5 mL) prepared horseradish1 lb. (450 g) flank steak1 tbsp (15 mL) vegetable oil, divided1 large onion, thinly sliced¼ tsp (1 mL) salt1 cup (250 mL) low-sodium beef broth4 sub rolls, split and toasted

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Instructions

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Preheat the oven to 425°F (220°C).To make the yogurt spread, combine the yogurt, 1½ tsp (7 mL) of the Dijon Mustard Rub, and the horseradish in a small bowl; set aside.Season the steak with 1 tbsp (15 mL) of the rub.Preheat the oil in a 12" (30-cm) oven-safe skillet over medium heat for 3–4 minutes. Sear the steak until it’s browned on both sides, about 4 minutes per side. Remove the steak from the skillet.Add the onion and salt, cook until softened, about 4 minutes. Place the steak on top of onions, bake until the steak reaches 145°F (63°C) for medium, about 8–10 minutes.Remove the steak and onions from the skillet. Add the broth and the remaining 1 tsp (5 mL) of the rub to the skillet; simmer 2–3 minutes.Thinly slice the steak against the grain. Spread the yogurt mixture evenly inside each roll and fill with the steak and onions. Serve with the broth for dipping.