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Author Notes: I love a good steak sandwich, and horseradish always kicks it up a notch. —Erin McDowell
- 1/2 pound flank steak
- salt ad pepper, as needed
- 3 tablespoons creamy horseradish
- 2 tablespoons whole grain mustard
- nonstick spray, as needed
- 3 shallots, thinly sliced
- oil, as needed for frying
- 2 handfuls of baby arugula
- 4 buns (I like to use soft onion rolls), halved
- Season the steak with salt and pepper. In a small bowl, combine the horseradish and mustard. Rub the mixture over the steak until well coated.
- Heat a medium saute pan over medium high heat. Spray lightly with nonstick spray (I normally cook with a thin coating of real oil or butter, but the horseradish mixture will dissolve into the fat if there is too much present in the pan).
- Saute the steak until it is well browned on both sides, and finished to your desired doneness (6-8 minutes for medium). Let rest for 10 minutes.
- Meanwhile, heat the oil in a large pot until shimmering and hot. Add the shallots (if they bubble and begin to cook immediately, the oil is ready – if they burn, it is too hot). Fry until the shallots are golden and crispy, about 6-8 minutes. Dry on absorbant paper towels, and season well with salt.
- Slice the steak. Spread additional creamy horseradish on the buns, if desired, and layer the steak, arugula, and crunchy shallots. Serve warm.
- This recipe was entered in the contest for Your Best Recipe with Horseradish