Description
This Steak Sandwich is perfect for weeknight eating or a quick and easy lunch!
Ingredients
For the Creamy Horseradish Dressing:
1 cup Mayonnaise (regular or Whole30)
¼ cup grated horseradish or 2 tablespoons prepared horseradish
2 tablespoons chives
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the Sandwich:
1/2 teaspoon Kosher Salt
1 (½ pound) Porter Road Flat Iron Steak
1 tablespoon extra virgin olive oil
4 slices of your bread of choice, we used Sourdough
8 slices of Provolone Cheese
2 tablespoons parmesan cheese, divided
Romaine lettuce
1 avocado, sliced
Marinated Red Onions and its oil
Instructions
Preheat the oven to 400°F.
Make the dressing by blending all the ingredients together in a food processor or blender.
Salt the steak on both sides. In a medium skillet over high heat, heat 1 tablespoon of olive oil. Once oil is hot, cook steak until browned and seared, about 3 1/2 minutes per side—a total of 7 minutes for medium rare (or, if preferred, about 6 minutes total for rare and 8 minutes total for medium). Set aside and allow to rest.
On a baking sheet in the oven or in the toaster oven, toast the bread until light brown, about 5 minutes. Remove from the oven and add two slices of provolone to each slice of bread and 1 tablespoon of parmesan on half of the slices of bread. Return the slices to the oven until cheese is melted and bubbling, about 3 minutes.
Make the sandwiches: Spread a generous amount of the horseradish dressing over the slices of bread. Using a sharp knife, slice the steak across the grain in ¼-inch strips and layer them over the dressing. Add the romaine lettuce, avocado, and marinated onion plus a drizzle of the onion oil. Season with a pinch of salt, close the halves together and enjoy these delicious juicy steak sandwiches!