Lunch / Dinner
Open-Faced Steak Sandwiches
These tasty open-faced sandwiches have it all — strips of flavorful grilled steak, a creamy herbaceous sauce, and pickled onions.
Ingredients
FOR THE ONIONS, WHISK:
FOR THE SAUCE, WHISK:
FOR THE STEAK, THINLY SLICE:
Instructions
For the onions, whisk together vinegar, sugar, and salt in a bowl until sugar dissolves. Add onions; let stand at least 15 minutes. Drain onions when ready to serve.
For the sauce, whisk together sour cream, horseradish, rosemary, lemon juice, and Worcestershire; season with Tabasco, salt, and pepper.
Prepare grill for two-zone grilling, heating one side to high and the other side to medium-low. Brush grill grate with oil.
For the steak, thinly slice steak against the grain, then place in a single layer on a baking sheet, and drizzle with 1 Tbsp. oil; season with salt and pepper.
Grill steak strips over high heat, uncovered, 2–3 minutes per side for medium doneness.
Brush baguette slices with remaining 1 Tbsp. oil and grill over medium-low heat, uncovered, until toasted, 1–2 minutes per side.
Top baguette slices with steak, arugula, pickled onions, and sauce.
Nutritional Facts
Nutritional Facts
Per sandwich
Calories: 416
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 797mg 33%
Carbs 36g 12%
Fiber 2g 8%
Protein 31g
*Percent Daily Values are based on a 2,000 calorie diet.