Photo: Randy Mayor; Styling: Leigh Ann Ross
4 servings (serving size: 1 open-faced sandwich)

Texas toast—sometimes labeled grill, griddle, or French toast bread—is the thick-sliced fresh bread available in many supermarkets. You can substitute a (1.4-ounce) slice of Italian or French bread. Since bread is typically high in sodium, serving a sandwich open-faced cuts down on the mineral. Salting the beef a bit before broiling adds a little flavor; we save the rest of the salt to season the meat after it's sliced.

How to Make It

Step 1

To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.

Step 2

Preheat broiler.

Step 3

To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.

Step 4

Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.

Step 5

Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

Ratings & Reviews

1hungeryferret's Review

February 27, 2014
We have made this one a few times as we love arugula. It's easy for a weeknight and tastes fancier than it is.

MomBon58's Review

January 06, 2009
I found this recipe fairly tasty...all the other recipes out there, I would not repeat this one. It was still ok, but I've had much better.