Bistro Beef Steak Sandwich with Horseradish Spread
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.
Ingredients
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
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.
