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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
I love a good steak sandwich, and horseradish always kicks it up a notch. —Erin Jeanne McDowell
Ingredients
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1/2 pound
flank steak (227 g)
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salt and pepper, as needed
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3 tablespoons
creamy horseradish (45 g)
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2 tablespoons
whole grain mustard (30 g)
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nonstick spray, as needed
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3
shallots, thinly sliced (84 g)
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oil, as needed for frying
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2
handfuls of baby arugula
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4
buns (I like to use soft onion rolls), halved
Directions
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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.
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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).
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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.
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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.
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Slice the steak. Spread additional creamy horseradish on the buns, if desired, and layer the steak, arugula, and crunchy shallots. Serve warm.
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