Open-Faced Beef Sandwiches with Greens and Horseradish Cream
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.
MomBon58's Review
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.
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1hungeryferret's Review