Steak Sandwiches with Creamy Horseradish Sauce

Steak sandwiches with perfectly tender medium rare steak, sweet caramelized onions, marinated arugula and a creamy horseradish sauce on toasted french bread.

Ingredients: – steak of choice (ribeye steak, flank steak or filet mignon is suggested) – small french baguette – steak seasoning – olive oil – neutral oil (such as canola oil) – arugula – red wine vinegar – salt and pepper – lemon juice – mayonnaise – horseradish – yellow onion

The Steps

Step 1: Slice the onions. In a cast iron skillet, on medium heat to medium-low heat add butter. Add the sliced onions. Cook while stirring often until caramelized. Preheat the oven to 350 degrees. Coat steak in olive oil and season with steak seasoning generously. Make sure all of the steak is covered with seasoning. Heat a cast iron skillet to medium-high heat with a little neutral oil.

Step 2: Place the steaks in the cast iron and sear on each side about 1-2 minutes. Add butter and baste the steaks for about 1 minute. Place the cast iron skillet with the steaks in the oven. Bake until the steaks each an internal temperature of 135 degrees. Remove the cast iron skillet from the oven and remove the steak from the skillet onto a plate. Let the steaks rest for 5-10 minutes. Slice the steaks into strips ½-1 inch thick.

Step 3: In a medium bowl, add the arugula. Add the olive oil, red wine vinegar, salt and pepper. Toss with your hands or salad tongs until arugula is evenly coated. In a small bowl, mix together mayonnaise, lemon juice and horseradish. Slice the french baguettes in half. Spread a little mayonnaise on each half and toast in a pan on medium-low heat.

Step 4: Spread the horseradish sauce on each half of the toasted bread. Place the slices of steak on top of the bottom half of the bread. Spread the caramelized onions on top of the steak. Spread the arugula on top of the onions. Place the top slice of bread on top of the arugula to close the sandwich. Serve immediately.

Hint: remove the steak from the oven once it reaches an internal temperature of 135 degrees or less. Once you remove the steak from the oven and leave it to rest, the internal temperature will continue to rise and will reach the perfect temperature to achieve a tender medium rare steak by the time it is done resting.

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