Steak Sandwiches with Horseradish Mustard Butter and Watercress |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 stick (6 tablespoons) unsalted butter, softened |
3 tablespoons drained bottled horseradish |
3 tablespoons dijon mustard |
1 1/2 tablespoons minced shallot |
1 (1-pound) piece flank steak (3/4 to 1 inch thick) |
1 (20- to 22-inch) baguette |
1 large bunch watercress, tough stems discarded |
Directions:
1. Preheat broiler.
2. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well.
3. Pat steak dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steak with 1 tablespoon mustard butter, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.)
4. Cut baguette crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute.
5. Holding knife at a 45-degree angle, very thinly slice steak across the grain. Spread cut sides of bread with mustard butter and mound steak on half of bread. Top with watercress and remaining bread.
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