Bistro Beef Steak Sandwich with Horseradish Spread

Use a steak knife when serving this open-faced sandwich or carve each steak into thin slices to serve. Serve with a side salad of baby greens dressed with balsamic vinaigrette.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 ¼ cup (50 mL) dry red wine
 2 tbsp (30 mL) olive oil
 ½ tsp (2 mL) dried thyme
 1 clove garlic, minced
 ½ tsp (2 mL) coarsely cracked black pepper
 ¼ tsp (1 mL) granulated sugar
 4 Flat Iron Grilling Steaks, 4 to 6 oz (125 to 175 g) each
 coarse sea salt or kosher salt to taste
 Horseradish Spread:
 ¼ cup (50 mL) sour cream or mayonnaise
 2 tbsp (30 mL) prepared horseradish
 2 tbsp (30 mL) chopped green onion or fresh parsley
 4 thick slices of baguette or focaccia

1

Combine wine, olive oil, thyme, garlic, pepper and sugar in large zipper-type freezer bag. Pierce steaks all over with fork; add to marinade and refrigerate for 4 to 8 hours.

2

Meanwhile make Horseradish Spread by combining sour cream, horseradish and onion in bowl; season with salt to taste. Cover and refrigerate.

3

Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt. Lightly oil the grill preheated to medium-high 400°F (200°C); grill for 6 to 8 minutes, turning at least twice, for medium-rare 145˚F (63˚C). Remove from heat; tent loosely with foil and let stand 5 minutes.

4

Meanwhile lightly grill slices of bread on one side. Spread grilled side of each bread slice with 1 tbsp (15 mL) of the horseradish spread. Top each with either whole or thinly sliced steaks.

Ingredients

 ¼ cup (50 mL) dry red wine
 2 tbsp (30 mL) olive oil
 ½ tsp (2 mL) dried thyme
 1 clove garlic, minced
 ½ tsp (2 mL) coarsely cracked black pepper
 ¼ tsp (1 mL) granulated sugar
 4 Flat Iron Grilling Steaks, 4 to 6 oz (125 to 175 g) each
 coarse sea salt or kosher salt to taste
 Horseradish Spread:
 ¼ cup (50 mL) sour cream or mayonnaise
 2 tbsp (30 mL) prepared horseradish
 2 tbsp (30 mL) chopped green onion or fresh parsley
 4 thick slices of baguette or focaccia

Directions

1

Combine wine, olive oil, thyme, garlic, pepper and sugar in large zipper-type freezer bag. Pierce steaks all over with fork; add to marinade and refrigerate for 4 to 8 hours.

2

Meanwhile make Horseradish Spread by combining sour cream, horseradish and onion in bowl; season with salt to taste. Cover and refrigerate.

3

Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt. Lightly oil the grill preheated to medium-high 400°F (200°C); grill for 6 to 8 minutes, turning at least twice, for medium-rare 145˚F (63˚C). Remove from heat; tent loosely with foil and let stand 5 minutes.

4

Meanwhile lightly grill slices of bread on one side. Spread grilled side of each bread slice with 1 tbsp (15 mL) of the horseradish spread. Top each with either whole or thinly sliced steaks.

Bistro Beef Steak Sandwich with Horseradish Spread
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