Steak Sandwich Horseradish (Print Version)
# Ingredients:
→ Steak Marinade
01 -
3 lbs skirt steak
02 -
6 tablespoons olive oil, split
03 -
2 tablespoons sea salt
04 -
1 tablespoon ground black pepper
05 -
2 teaspoons smoked paprika powder
06 -
2 teaspoons ground cumin
07 -
5 garlic cloves, crushed
08 -
2 teaspoons oregano, dried
09 -
½ teaspoon cayenne pepper
→ Creamy Horseradish Sauce
10 -
1¼ cups mayo
11 -
1 tablespoon prepared horseradish
12 -
½ teaspoon flaky salt
13 -
½ teaspoon freshly cracked black pepper
14 -
2 tablespoons finely chopped chives
→ Putting It Together
15 -
1 big red onion, cut into ½-inch rings
16 -
4 toasted ciabatta rolls
17 -
4 crisp red leaf lettuce pieces
# Instructions:
01 -
Fire up the grill to 425°F, using cooler indirect heat. In a food processor, blitz together ¼ cup of the olive oil and spices for a 30-second blend. Coat the steak in marinade and let it chill on the counter for 20 minutes.
02 -
Drizzle the onion slices with whatever olive oil’s left. Lay them on the grill over direct heat for 3 to 4 minutes, flipping as needed. If they’re browning too fast, shift to a cooler spot.
03 -
Sear steaks 2 minutes on each side, then slide them to indirect heat. Cover, and cook another 5 minutes for a medium finish. Let them rest for 5 minutes and slice thinly across the grain.
04 -
While the steak hangs out, stir together the mayo, horseradish, chives, salt, and pepper until it’s nice and smooth.
05 -
Slather the mayo onto both sides of the warm buns. Stack on the grilled onions, lettuce, and juicy steak slices to finish.
# Notes:
01 -
Slicing meat against the grain keeps it tender.
02 -
Don’t have skirt steak? Try sirloin flap instead.
03 -
Start with a little horseradish—you can always add more later.