-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
I love a good steak sandwich, and horseradish always kicks it up a notch. —Erin Jeanne McDowell
Continue After Advertisement
Ingredients
-
1/2 pound
flank steak (227 g)
-
salt and pepper, as needed
-
3 tablespoons
creamy horseradish (45 g)
-
2 tablespoons
whole grain mustard (30 g)
-
nonstick spray, as needed
-
3
shallots, thinly sliced (84 g)
-
oil, as needed for frying
-
2
handfuls of baby arugula
-
4
buns (I like to use soft onion rolls), halved
Directions
-
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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
See what other Food52ers are saying.