flank steak sandwiches with horseradish and gruyère

It’s about time I posted something that is not melted coconut ice cream, sugary white fluff from heaven, or butter in a bar. Not that there is anything wrong with those recipes. It’s just that last week I was craving a sandwich or something “relatively” healthy for lunch and, surprise surprise, my refrigerator was filled with dessert. Santa Claus would have loved it.

So I set out in search of something delicious and easy, but “fancy” enough you could serve it at an upcoming holiday gathering (or, if you are reading this in the spring or summer, an outdoor weekend lunch with friends). I love how the savory steak pairs well with the spicy horseradish sauce and melted Gruyère cheese.  Also, do not be intimidated by flank steak. If you can turn your oven on you can make this. I’ll walk you through it!



Just out of the oven!
One thing I would change would be the way I sliced my bread. “Thick and tall” like a burger didn’t work as well as I thought, so next time I would slice the bread more like sandwich bread.

with flank steak guidance from the kitchn

makes approximately 4 sandwiches

3 tablespoons worcesteshire sauce
2 tablespoons high heat oil (canola, grapeseed)
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon onion powder

horseradish sauce:
2 tablespoons sour cream
1/3 cup mayo
1- 2.5 tablespoons horseradish (1=mild, 2=med, 2.5=spicy)
1 tablespoon dijon or whole ground mustard
salt and pepper to taste

sandwich ingredients:
approximately 1 pound flank steak
loaf of country sourdough bread, cut into sandwich sized slices
1 large or two small sweet onions, sliced
1 tablespoons olive oil
2 cups arugula
4oz Gruyère

Mix your marinade ingredients together and marinate your steak for at least one hour, and up to one day in advance. Flip your flank steak over a couple times while it is marinating to ensure even flavoring. While you are waiting on your steak, make the horseradish sauce. Set aside in refrigerator until mealtime.

Prepare a broiler pan by lining the bottom portion with foil and spraying a high heat nonstick spray on the top “rack” of the pan. If you don’t have a broiler pan use a baking sheet that has edges and put a wire rack inside the pan (prepare this the same way with foil and non-stick spray). Set the pan aside.

20-30 minutes before mealtime:
Start sautéing the sliced onion in olive oil over medium heat. Stir occasionally, but take a quick break to start your steak. Move an oven rack to a few inches below your heat source and turn the oven temperature to broil. Place the marinated steak on the prepared pan and cook for 4-6 minutes on each side (4 minutes will be rare, 5 medium-rare, 6 medium). While the steak is cooking, go back to your onions and check on them. Sauté onions until golden brown (about 10-15 minutes), and set aside. When steak is cooked, let it rest on a cutting board for a few minutes before slicing.

To assemble sandwiches, slice steak thinly against the grain of the meat. Spread some of the horseradish sauce on the bottom half of your sandwich bread, and slice or grate some Gruyère on the top slice of bread. Do this for however many sandwiches you are preparing. Broil prepared bread for a minute or two, until the cheese is melted. Add slices of steak, some onion, and a handful of arugula.

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