Skip to main content

Super-Grilled Steak Sandwich with Horseradish–Dijon Cream and Spicy Greens

Recipe information

  • Yield

    4 servings

Ingredients

2 pounds flank steak
1/4 cup Worcestershire sauce (eyeball it)
3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
4 plum tomatoes, sliced into thirds lengthwise
1 large red onion, sliced into 1/2-inch-thick disks
1 baguette
1 cup whole or reduced-fat sour cream (eyeball it)
3 tablespoons prepared horseradish
1 heaping tablespoon Dijon mustard
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1 bunch of arugula or watercress, cleaned and trimmed (a couple of cups)

Preparation

  1. Step 1

    Preheat a grill pan or outdoor grill on high.

    Step 2

    Season the steak with 2 tablespoons of the Worcestershire, the garlic, salt, and pepper, drizzle with some EVOO, and marinate for 5 minutes.

    Step 3

    Drizzle the tomatoes and red onion slices with a little EVOO, the remaining 2 tablespoons of Worcestershire, and some salt and pepper. Place on the grill and cook until well marked on both sides, 2 to 3 minutes. Remove from the grill and reserve.

    Step 4

    Grill the flank steak for 6 to 7 minutes on each side. Remove the steak from the grill to a cutting board to rest for 5 minutes.

    Step 5

    Split the baguette lengthwise without cutting it all the way through, then cut into 4 equal sub-style rolls. Drizzle EVOO over the inside and season with salt and pepper. Place the open-faced cut rolls on the grill, oiled insides exposed. Place a heavy pan atop the bread to keep it flat on the grill. Grill until well marked, 1 to 2 minutes.

    Step 6

    In a bowl, combine the sour cream, horseradish, mustard, and parsley and season with salt and pepper.

    Step 7

    Thinly slice the flank steak on an angle, cutting the meat against the grain.

    Step 8

    To assemble the sandwiches, slather the inside of the grilled bread with the horseradish–Dijon cream. Divide the sliced steak, grilled red onions, and tomatoes among the 4 grilled baguette rolls. Pile some arugula or watercress on each sandwich and serve.

  2. Tidbit

    Step 9

    When measuring out Worcestershire sauce, pop that jigger-safety-trigger, annoying plastic thing-a-ma-bob off the top of the bottle before you pour, or you will shake your arm off trying to come up with 1/4 cup!

Rachael Ray 365: No Repeats
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.