Open-Faced Steak Sandwich
RECIPE BY DIANA DIUTLWULENG
This open-faced sandwich is a bit more elegant than one you pick up; it’s like a great steak salad on toast. Again, other than salt and pepper, there’s no need for seasoning. You get all the zing you need from glazing the sautéed vegetables with a little steak sauce added right to the pan. Everything you want is already in that bottle — the tomatoes, the spices, the vinegar — and in just the right proportions.
8-oz prime strip or rib-eye steak or filet
Coarse salt and ground black pepper
1/2 cup red onion, sliced into half moons
1/2 cup pickled cherry peppers (hot and sweet), sliced
1 cup white mushrooms, sliced thin
2 tbsp steak sauce (like A1)
Hoagie-style soft roll, ends trimmed, split horizontally
Garlic mayonnaise (see below)
4 slices Vermont white cheddar (about 4 oz)
Arugula, cleaned and dressed with red-wine or light balsamic vinaigrette
2-inch piece fresh horseradish root, peeled nstructions
Grill, broil, or pan-sear steak until medium rare, season with coarse salt and ground black pepper, and let rest before thinly slicing. In sauté pan over medium heat, melt 2 tbsp butter until lightly browned, and caramelize onions. Add peppers and mushrooms and cook, flipping frequently, until well mixed, about 3 minutes. Add steak sauce and simmer to glaze, about 2 minutes. Season with salt and pepper.
Lightly butter roll and lightly toast in skillet (buttered sides down). Spread toasted sides with garlic mayo and place on foil-covered sheet pan. Top with cheese and melt open-faced under preheated broiler. Remove and transfer to serving plate. Arrange steak atop broiled bread, overlapping slices slightly, and evenly distribute vegetable mixture, finishing with dressed arugula salad. Using small-hole side of box grater or microplane zester, shred horseradish root (as when working with raw chiles, do not touch your eyes) over sandwich and serve