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Steak Sandwiches with Spicy Horseradish Mayonnaise

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Serves 4

  • by from Fine Cooking
    Issue 120

A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of year.

  • 1/2 medium red onion (halved lengthwise, with root end intact)
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1-1/4 lb. flank steak
  • 4 large sandwich rolls, split
  • 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
  • 1/4 cup mayonnaise
  • 3 Tbs. prepared horseradish
  • 1/4 tsp. cayenne
  • 2 cups loosely packed mixed spring greens (about 2 oz.)

Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.

Cut the onion half through the root end into 6 wedges, keeping the root end intact.

In a medium bowl, toss the onion wedges with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Grill the onion for 5 minutes, then flip over and continue to grill until softened and lightly charred, 4 to 5 minutes.

Season the steak with 1 tsp. salt and 1/2 tsp. pepper and grill, flipping once, until cooked to your liking, about 10 minutes for medium rare (130°F) or 12 minutes for medium (140°F). Transfer the steak and onion wedges to a cutting board, tent the steak loosely with foil, and let rest for 5 minutes.

Toast the rolls cut side down on the hot grill pan until lightly browned.

Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the rolls.

Trim the root ends from the onion wedges. Thinly slice the steak across the grain. Divide the onion, steak, and greens among the rolls and serve.

nutrition information (per serving):
Calories (kcal): 560; Fat (g): fat g 26; Fat Calories (kcal): 230; Saturated Fat (g): sat fat g 8; Protein (g): protein g 40; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 38; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 1100; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 3;

Photo: Jennifer May

Did our annual Xmas harbor cruise and needed something yummy to serve. These were fantastic although I made a few adjustments including doubling the sauce and meat; everyone loved them. French rolls are a more neutral flavor and allow the contents to shine rather than a sourdough as it would overwhelm the sandwich. The other thing I suggest is to cut the root end off of the onion, separate the individual layers and then toss with the oil and seasoning. Cook on a grilling grid which allows for even cooking of the onion, with each piece getting caramelized rather than undercooked and charred. Just pull off the smaller pieces as they become done. The onion turns sweet this way and adds another layer of flavor to the sandwich.

This has turned into a family favorite and has become a regular in the rotation. Everyone I've served it too loves it and has asked for the recipe. The only change I've made is to double the sauce. Good rolls are a must.

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