Ingredients
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1 lb flank steak
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1 tbsp olive oil
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2 shallots
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2 tbsp fresh thyme
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1 tbsp butter
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1 (8 oz) pkg sliced white mushrooms
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4 hoagie rolls
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4 tbsp whole-grain mustard
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2 cups arugula
Steps
1
Season the steak with salt (in moderation) and pepper. In a medium skillet, heat olive oil on high and cook steak 5 min. per side, until a thermometer reads 140°F. Place on a cutting board and cover loosely with foil.
2
Meanwhile, peel and slice the shallot. Chop the thyme. In the same skillet, melt the butter on medium-high. Add the mushrooms, shallots, and thyme. Cook 5 min., until mushrooms are soft, stirring occasionally.
3
Halve and toast the rolls. Thinly slice the steak against the grain. Spread 1 tbsp mustard on the bottom of each roll. Divide arugula, steak, and mushroom mixture among rolls.
