Styling: Buffy Hargett Miller
Crisp the cut surfaces of the brioche rolls by brushing both sides lightly with melted butter and placing them, cut sides down, in a hot skillet for a few minutes. For variety, you can make this sandwich with chicken, too. Here's how: roast a chicken, omit the red onion, and instead of adding horseradish and Creole mustard to the Horseradish Mayonnaise, add chopped fresh tarragon or basil and a little minced scallion.
Makes 18 sandwiches
Spread cut sides of rolls with Horseradish Mayonnaise. Top each bottom half with skirt steak slices, lettuce, and slices of red onion.