Black Pepper Crusted Steak Sandwiches With Aged Cheddar Horseradish Mayonnaise And Watercress Recipes

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SPICY STEAK AND WATERCRESS ON A ROLL



Spicy Steak and Watercress on a Roll image

Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.

Provided by David Tanis

Categories     finger foods, sandwiches, appetizer

Time 30m

Yield 6 small sandwiches

Number Of Ingredients 10

1 pound New York strip or other steak
Salt and pepper
2 tablespoons freshly grated horseradish, from a 2-inch chunk of horseradish root
1/2 teaspoon sugar, optional
1/2 cup/4 ounces sour cream or crème fraîche
6 mini whole wheat rolls or brioche rolls
Unsalted butter, at room temperature
A few thinly sliced cornichons (optional)
2 thinly sliced jalapeños
1 large handful watercress sprigs or a combination of watercress, basil leaves and radicchio

Steps:

  • Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
  • Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
  • Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
  • Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.

ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE



Roast Beef Sandwich with Watercress and Horseradish Mayonnaise image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings, serving size 1 sandwich

Number Of Ingredients 10

1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt
2 tablespoons mayonnaise
1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch watercress, thick stems removed
8 slices whole-grain pumpernickel bread
12 ounces lean roast beef, thinly sliced
2 medium tomatoes sliced
1/2 small red onion, thinly sliced

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
  • Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.

Nutrition Facts : Calories 330 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 1300 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 22 grams, Sugar 4 grams

WATERCRESS SANDWICHES



Watercress Sandwiches image

Provided by Food Network

Yield 12 small sandwiches

Number Of Ingredients 3

1 small bunch watercress, stems removed
6 slices white bread
Butter to taste

Steps:

  • Repeat process as above, replacing cucumber with watercress.;

HORSERADISH-CRUSTED STEAK ROULADE



Horseradish-Crusted Steak Roulade image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2 red bell peppers, stemmed, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 2 1/4-to-2 1/2-pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
3/4 cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
3 tablespoons drained horseradish
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
  • Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
  • Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
  • Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
  • Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

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