Bistro Beef Steak Sandwich with Horseradish Spread

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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
  • 5 mins

    5 mins

    10 mins

  • Productos: 4 Servings


¼ cup (50 mL) dry red wine

2 tbsp (30 mL) olive oil

½ tsp (2 mL) dried thyme

1 clove garlic, minced

½ tsp (2 mL) coarsely cracked black pepper

¼ tsp (1 mL) granulated sugar

4 Flat Iron Grilling Steaks, 4 to 6 oz (125 to 175 g) each

coarse sea salt or kosher salt to taste

Horseradish Spread:

¼ cup (50 mL) sour cream or mayonnaise

2 tbsp (30 mL) prepared horseradish

2 tbsp (30 mL) chopped green onion or fresh parsley

4 thick slices of baguette or focaccia


Combine wine, olive oil, thyme, garlic, pepper and sugar in large zipper-type freezer bag. Pierce steaks all over with fork; add to marinade and refrigerate for 4 to 8 hours.

Meanwhile make Horseradish Spread by combining sour cream, horseradish and onion in bowl; season with salt to taste. Cover and refrigerate.

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.

Meanwhile lightly grill slices of bread on one side. Spread grilled side of each bread slice with 1 tbsp (15 mL) of the horseradish spread. Top each with either whole or thinly sliced steaks.

* 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.