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Steak-Provolone Broccoli Rabe Panini

Prep time: 10 minutes
Cook time: 22 minutes

Ingredients
2 (4-ounce) Laura’s Lean Ribeye Steaks
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 pound broccoli rabe
8 slices wheat or 5-grain sourdough bread
4 teaspoons coarse grain mustard
4 slices Provolone cheese

Directions
1. Season steak with garlic powder, salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) about 8 to 10 minutes on each side, or until desired degree of doneness. Cut into thin slices.
2. Cook broccoli in boiling salted water, uncovered, 3 minutes or until tender. Drain and chop.
3. Heat a large skillet or panini press coated with cooking spray. Brush bread slices with mustard. Place bread slices on skillet covered with cooking spray. Add steak, broccoli, cheese and top with remaining bread slice. Spray top bread slice with cooking spray. Top with another heavy skillet or panini top and cook 3 minutes on each side or until golden. Repeat with remaining sandwiches.

Makes 4 servings.

Nutritional Analysis Per Serving
CALORIES 403.26 (31% from fat); FAT 14.11g (sat 4.84g); PROTEIN 29.49g; CARB 36.36g; FIBER 4.10g; CHOL 19.56mg; SODIUM 917.26mg.