Uh oh! Your weekend BBQ got rained out and now your fridge is full of leftover steak. What a delicious problem to have! I am of the mindset that all leftovers can be brought back to life by whipping them into a sandwich – a good loaf of bread goes a long way. This sandwich is a combination of classic flavors nestled between two slices of fresh Ciabatta, making it portable and easy to eat.
Horseradish is a perfect zesty condiment for a nicely grilled steak; the trick is that it can be hard to come by. If you can’t find fresh horseradish, use extra-hot horseradish mustard as a substitute in the sauce. The ratios in this recipe are flexible to your taste – what counts, is that the cool sour cream balances the spicy horseradish. I like the hint of sweetness that caramelized onions add, but I bet that raw onions would be just as tasty for those who like their sandwiches with a bigger kick. The arugula provides a crispy, refreshing bed for your steak to rest on so you get a complementary mix of textures as you bite into your hearty, rejuvenated, leftover lunch- a perfect summer sandwich!
For horseradish cream sauce (makes 1/2 cup):
1/2 cup sour cream
1 tbsp grated fresh horseradish
1 tbsp Dijon mustard - (Use 11/2 - 2 tablespoons if using horseradish mustard )
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp fresh chives , chopped
1 small loaf of fresh bread, like a ciabatta hero roll or a demi-baguette
4-6 slices (or however much you have leftover) of grilled steak, medium-rare
1 small handful of fresh arugula
1/4 onion, sliced thin and caramelized
1/4 cup horseradish cream sauce
To Make Horseradish Cream Sauce:
In a bowl, whisk ingredients together until they form a smooth and creamy mixture. Place covered in the refrigerator overnight to let the flavors meld.
To Put Together Sandwich:
1. Slice the loaf of bread in half and toast to your liking.
2. Slather each side of bread with a generous spoonful of horseradish cream sauce
3. Place the arugula leaves on the flat side of the loaf.
4. Arrange the steak on the bed of arugula.
5. Place the onions on top of the steak, and cover with the top slice of bread.