Bistro Beef Steak Sandwich with Horseradish Spread

Name: Bistro Beef Steak Sandwich with Horseradish Spread
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
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

in All Recipes, Grilling, Leftover Steak, Sandwiches, Steak

Bistro Beef Steak Sandwich with Horseradish Spread

Prep Time: 5
Cook Time: 5
Total Time: 10
Serving: 4

Print Recipe

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.

Directions

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