GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
- Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE
Steps:
- For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
- For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
- Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
- For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
STEAK AND ONION SANDWICHES WITH HORSERADISH MAYONNAISE
Categories Sandwich Beef Onion Sauté Kid-Friendly Quick & Easy Back to School Lunch Horseradish Mayonnaise Arugula Winter Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.
- Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
- Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.
SENSATIONAL STEAK SANDWICH
If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.
Provided by SEEASTAR
Categories Main Dish Recipes Sandwich Recipes Beef
Time 4h50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
- In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
- Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
- Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 78.8 g, Cholesterol 109.2 mg, Fat 40.6 g, Fiber 5.4 g, Protein 55.7 g, SaturatedFat 18.2 g, Sodium 2586.4 mg, Sugar 9.5 g
CRAB SANDWICHES WITH HORSERADISH SAUCE
Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. -Margaret Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.
Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1046mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
CREAMY HORSERADISH STEAK SAUCE
This is wonderful served with a prime rib roast or used as a sandwich spread, you may adjust the prepared horseradish to taste.
Provided by Kittencalrecipezazz
Categories Sauces
Time 3m
Yield 1 cup (approx)
Number Of Ingredients 6
Steps:
- In a bowl whisk all ingredients together until blended and smooth.
- Cover and chill for a minumum of 2 or more hours before using.
Nutrition Facts : Calories 428.8, Fat 38.5, SaturatedFat 15.5, Cholesterol 71.3, Sodium 547.9, Carbohydrate 19.6, Fiber 1.7, Sugar 10.6, Protein 3.8
TOMATO STEAK SANDWICHES
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. -Tessa Edwards, Provo, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper., Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 544mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY
Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.
Provided by januarybride
Categories Steak
Time 21m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
- Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
- Prepare grill.
- Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
- Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
- Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.
STEAK SANDWICHES WITH HORSERADISH MUSTARD BUTTER AND WATERCRESS
Categories Sandwich Mustard Broil Horseradish Steak Summer Watercress Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well.
- 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.)
- 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.
- 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.
MARINATED FLANK STEAK WITH HORSERADISH CREAM
This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.
Provided by Saveur
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
- Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
- Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 20.2 g, Cholesterol 52.9 mg, Fat 19 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 7.3 g, Sodium 1365.8 mg, Sugar 9.4 g
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