Open-Faced Beef Sandwiches with Greens and Horseradish Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Texas toast—sometimes labeled grill, griddle, or French toast bread—is the thick-sliced fresh bread available in many supermarkets. You can substitute a (1.4-ounce) slice of Italian or French bread. Since bread is typically high in sodium, serving a sandwich open-faced cuts down on the mineral. Salting the beef a bit before broiling adds a little flavor; we save the rest of the salt to season the meat after it's sliced. Ingredients:
2 1/2 tablespoons drained prepared horseradish |
2 tablespoons light sour cream |
2 tablespoons crème fraîche |
cooking spray |
3 1/2 cups vertically sliced onion (about 2 large) |
1/2 teaspoon kosher salt, divided |
1 (1-pound) flank steak, trimmed |
1/4 teaspoon freshly ground black pepper |
2 cups trimmed arugula |
2 teaspoons extra-virgin olive oil |
1 teaspoon balsamic vinegar |
4 (1 1/2-ounce) slices texas toast, lightly toasted |
Directions:
1. To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.
2. Preheat broiler.
3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.
4. Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.
5. Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.
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