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If you’re keeping track of fat grams, this hefty sandwich provides about one-third of your day’s needs.
Hager steak has all the flavor of lion steak, It’s tenderness, which makes it better for sandwiches. Salting the beef a bit before grilling adds a little flavor, save the rest of the salt to season the steak after it’s sliced.

Using your favorite hearty bread slices, I used san francisco style sourdough bread, french toast, ciabatta is also good.

Mayonnaise, avocado and lemon juice combined together for a creamy, tangy sandwich spread. It’s better to use an olive oil based mayo for healthy choice.

Arugula is a peppery salad green, you can substitute your favorite lettuce, if you like.

Steak Sandwich with Avocado Mayo Spread

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1 tablespoon A 1 sauce
2 tablespoon Worcestershire sauce
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
8 teaspoons Homemade avocado Mayonnaise spread
8 slices sourdough, lightly toasted
1 cup arugula

In a plastic bag, mix the A1 and Worcestershire sauce 1 tablespoon olive oil, add the steak, let set in the fridge in at least 1\2 hour.
Heat the grill over medium-high heat. Sprinkle steak with some salt and pepper. Add steak to the grill, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak, and let stand 5 minutes. Cut steak across grain into thin slices. sprinkle with more salt and black pepper.
On the same grill, line the bread slices, let toast a little bit on each side.
Spread mayonnaise mixture evenly over one slice of bread. Layer with arugula, and steak, top with another slice of bread. Cut sandwich diagonally into 4 equal pieces, if you want.

for the avocado mayo spread:

1 ripened avocado, mashed until creamy
3 tablespoon mayo
3 tablespoon lemon juice
1\4 teaspoon lemon zest, optional
dash of salt

combine all ingredients together in a deep bowl, stir well until smooth and creamy, spread on your favorite sandwich.