Is there any better pairing than beef with a zippy horseradish cream sauce? Yum!
Now pile on the caramelized onions and micro-greens on a warm ciabatta and you have one scrumptious sandwich!
What steak should you use in a steak sandwich?
You really can’t go wrong when selecting a cut of beef for a steak sandwich. Ribeye, striploin and sirloin are tender and juicy, making them desirable options.
There are other cuts that are just as popular for sandwiches including flank, skirt or bavette steak. These cuts are known for their excellent flavour and can be tender if cooked and carved properly. These larger steaks are great for feeding a hungry crowd too!
Ingredients:
1 pound flank, skirt, or bavette steak
Kosher salt
Freshly ground black pepper
2 tbsp unsalted butter + dollop for steak
2 large yellow onions
2 tbsp olive oil
1/3 cup firmly packed brown sugar
½ cup red wine vinegar
1 ciabatta loaf
1 handful of micro greens or sprouts
Directions
Prepare the Horseradish & Parmesan Cream Sauce (see below).
Remove the steak from the fridge and allow it to come to room temperature (1-2 hours). Cover the steak with parchment paper and beat with the back of a frying pan to make the steak roughly the same thickness across. Careful not to tenderize it too much – no one likes mushy steak! Set the steak aside on the counter.
Peel the onions and slice into 2 cm thick rounds (separating the rounds).
Put the butter, olive oil and sugar into a large non-stick frying pan on medium heat. Once the butter has melted, place the onions in a single layer in the pan and continue cooking for 5 minutes.
Pour in the red wine vinegar, cover with a lid, reduce the heat to low and cook for 25 minutes. Remove the lid and continue to cook until golden and caramelized at the bottom of the pan (most of the liquid will evaporate).
Meanwhile, place the ciabatta in a preheated 400F oven for a few minutes to warm the loaf through to the center.
Season the steak generously with salt and pepper. Place a cast iron pan on medium-high heat. Once hot, drizzle your steak with oil and put into the pan, cooking each side for about 3 minutes for medium-rare, or to your liking.
Remove the steak to a cutting board and top with dollop of butter, letting it melt over the top of the steak. Let the steak rest for 10 minutes in its juices. Carve against the grain into thin slices.
Cut the warm ciabatta in half lengthwise. Layer on the caramelized onions, sliced steak, micro-greens, and cream sauce.
Horseradish & Parmesan Cream Sauce
Ingredients
1 cup sour cream (Western Sour Cream)
½ cup parmesan cheese, finely grated
¼ cup good quality prepared horseradish (Kozlik)
1 tbsp Dijon
1 tsp white wine vinegar
½ tsp kosher salt
¼ tsp fresh ground black pepper
Directions
Place the sour cream, parmesan cheese, horseradish, Dijon, white wine vinegar, salt and black pepper into a bowl and whisk until smooth. Place in the refrigerator for at least 4 hours or overnight to let the flavours meld. The sauce can be stored in the fridge in an airtight container for 2 – 3 weeks.
