STEAK SANDWICHES WITH HEIRLOOM TOMATOES AND SOUR CREAM HORSERADISH SAUCE

STEAK SANDWICHES WITH HEIRLOOM TOMATOES AND SOUR CREAM HORSERADISH SAUCE image

Categories Sandwich Beef Tomato Broil Lunch

Yield 4 sandwiches

Number Of Ingredients 17

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Ingredients

1 pound thin-sliced sandwich steaks, roughly 10 pieces sliced to 1/8" thickness
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoon worcestershire sauce
1 garlic clove, minced
1 teaspoon dijon mustard
1/8 teaspoon chipotle hot sauce
1/2 teaspoon salt
1 small sweet onion, sliced thin
1 tablespoon butter
2-3 ounces mild cheese, such as English cheddar or Gruyère, diced or shredded
1/4 cup sour cream
2 tablespoons horseradish, minced
1 loaf whole grain bread
1 large heirloom tomato
2 tablespoons fresh basil, finely chopped
salt and pepper to taste

Steps:

In a bowl, combine the olive oil, balsamic vinegar, garlic, worcestershire sauce, chipotle hot sauce, dijon mustard, and 1/2 teaspoon salt, stirring well. Pour the mixture over the steak slices, making sure that each slice gets fully coated on all sides, and marinate them for at least half an hour. While the steaks are marinating, slice the tomato into 1/2" cubes, and combine in a bowl with the chopped basil. Add salt and pepper to taste, then cover and chill. Just before cooking the steaks, melt the butter in a large frying pan over medium heat, then add the onion and cook until it becomes translucent and starts to brown lightly, about 5-7 minutes, stirring occasionally. While the onion cooks, combine the horseradish and sour cream in a separate small bowl, stirring to blend together well. Cut the bread into eight 3/4" thick slices, lay them out on a cookie sheet, and toast them under the broiler on high heat for approximately a minute, removing once to flip the slices, then toasting the other sides for another minute. Once the onions have been cooked through, remove them from the skillet and set them aside. In the same skillet, pan-fry each steak slice individually, approximately 15-20 seconds per side, until each slice is fully browned. Take care not to overcook the steak slices. Set the cooked slices aside. Once all the slices are cooked, divide them in four and pile them onto four of the toasted bread slices on the cookie sheet. Divide the onions and the cheese and top the steak slices with them. Leaving the sandwiches open faced, slide them back under the broiler on high for approximately one minute, until the cheese melts and browns slightly on top. Serve the sandwiches open-faced with the sour cream horseradish sauce on the side, so that the sauce can be spooned on to taste before the top slice of bread goes on. Serve the chilled tomatoes on the side in a separate bowl, so the juices from the tomatoes don't seep into the sandwich bread.