225g beef skirt steak, fat removed
2 tsp minced garlic
1/2 cup balsamic vinegar
150g Portobello mushrooms
2 whole-wheat submarine rolls
Olive oil spray
4 slices onion
To marinate steak and mushroom: Mix together garlic, balsamic vinegar, steak and mushrooms in a self-sealing plastic bag.
Marinate for 10 minutes, turning bag over once. Drain steak and mushrooms, reserving marinade Pat meat dry with a paper towel
To prepare bread: Spray bread with olive oil and toast for a minute. Keep warm.

Method:

• Spray olive oil on a skillet over medium-high heat.
• Saute steak for 5 minutes on both sides each.
• Remove steak to cutting board.
• Add mushrooms and onions to the saucepan and cook for 5 minutes, turning over once.
• Remove to the board with the steak.
• Add the reserved marinade to the skillet and boil for 3 minutes to reduce it by half.
• Save dipping sauce for serving. Slice steak and mushrooms into thin strips.
• Arrange meat and mushrooms on bottom half of the submarine roll and top with onions.
• Add salt and pepper to taste.
• Cover with the top slice of bread and cut sandwich in half.
• Serve with sauce for dipping.