Bistro Beef Steak Sandwich with Horseradish Spread
junio 3, 2015
Use a steak knife when serving this open-faced sandwich or carve each steak into thin slices to serve. Serve with a side salad of baby greens dressed with balsamic vinaigrette.
[timer length=6]6 Minutes[/timer]
- Prep: 5 mins
- Cook: 5 mins
- Productos: 4 Servings
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt. Lightly oil the grill preheated to medium-high 400°F (200°C); grill for 6 to 8 minutes, turning at least twice, for medium-rare 145˚F (63˚C). Remove from heat; tent loosely with foil and let stand 5 minutes.
* For optimal tenderness: Pierce steaks all over with fork; marinate refrigerated for 4 to 8 hours. Discard marinade and pat steaks dry; season and cook to medium-rare at most.
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