STEAK AND HORSERADISH PRESSED SANDWICH
Pack everything you love about a steakhouse dinner into one hearty sandwich. The horseradish-mustard spread adds a welcome kick, and baby arugula brings on a peppery freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
- Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
- When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
- Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
- Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
STEAK SANDWICH
Steps:
- Gather the ingredients.
- Pound the flank steak to tenderize . Season it all over with salt, pepper, and Worcestershire sauce. Cover and let marinate for at least 30 minutes, or up to 4 hours.
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak. Cook for 3 minutes, without moving, then flip and cook for an additional 3 minutes for a rare to medium-rare steak. If you like it more well done, you can cook it longer. Remove the steak from the heat and set aside. Tent with foil to keep warm.
- Add butter to the same pan and melt over medium-low heat. Add the onions and sauté for 20 minutes or until the onions are softened and starting to caramelize.
- While the onions cook, prepare the horseradish mayo.
- Preheat the broiler to high. Whisk together the mayonnaise, horseradish, garlic, and sour cream.
- Brush the rolls with oil and toast directly on the oven rack under the broiler or in a pan until golden brown. Watch closely as the bread can burn easily.
- Slice the steak against the grain .
- Slather the horseradish mayo over the cut sides of each roll. Divide steak between the rolls, then add the cheese, half of the onions, and arugula. Serve immediately and enjoy.
Nutrition Facts : Calories 1130 kcal, Carbohydrate 45 g, Cholesterol 163 mg, Fiber 4 g, Protein 46 g, SaturatedFat 23 g, Sodium 2169 mg, Sugar 8 g, Fat 85 g, UnsaturatedFat 0 g
PEPPERED STEAK SANDWICHES WITH CHEDDAR & HORSERADISH MAYO
Make and share this Peppered Steak Sandwiches With Cheddar & Horseradish Mayo recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- HORSERADISH MAYONNAISE:.
- Whisk together all ingredients in a small bowl.
- Season, to taste, with salt.
- Cover and refrigerate for at least 30 minutes before using.
- PREPARE MEAT AND SANDWICH FIXINGS:.
- Heat grill to high.
- Rub meat with oil and season with salt and black pepper.
- Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
- Remove from the grill and let rest 5 minutes.
- Slice into 1/4" thick slices.
- Lay toasted croissant halves on a flat surface and top each half with a slice of cheddar.
- Divide the steak among the four slices and combine halves, making 4 sandwiches.
- Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
- Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
- Top with a few sprigs of watercress and serve.
Nutrition Facts : Calories 623.9, Fat 37.9, SaturatedFat 17, Cholesterol 142.8, Sodium 647.9, Carbohydrate 34.4, Fiber 3, Sugar 8.4, Protein 34.9
BLACK PEPPER CRUSTED STEAK SANDWICHES WITH AGED CHEDDAR, HORSERADISH MAYONNAISE AND WATERCRESS
Steps:
- Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
- Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.
PEPPER STEAK SANDWICHES
"You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious," promises Ruby Williams from her home in Bogalusa, Louisiana. Garlic flavors a mixture of leftover steak, green pepper strips and sliced onion heaped on crisp rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.
Nutrition Facts : Calories 252 calories, Fat 16g fat, Cholesterol 58mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate, Fiber 21g protein. Diabetic Exchanges, Protein 1 vegetable.
THE BEST PEPPER STEAK SANDWICHES
My mom got this recipe years ago from a restaurant in Sacramento. The flavor of the olive oil really stands out, so use the good stuff.
Provided by Cindy Starke
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler or toaster oven.
- Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
- Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
- Add garlic. Cook for one minute more.
- Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
- Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
Nutrition Facts : Calories 323.7, Fat 18.3, SaturatedFat 2.5, Sodium 313.3, Carbohydrate 34, Fiber 2.3, Sugar 3.1, Protein 6.3
STEAK SANDWICH WITH PEPPERS
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.
- Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board.
Nutrition Facts : Calories 703 g, Fat 37 g, Protein 40 g, SaturatedFat 14 g
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