Steak And Horseradish Pressed Sandwich Recipes

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SIRLOIN STEAK SANDWICHES WITH HORSERADISH SAUCE



Sirloin Steak Sandwiches with Horseradish Sauce image

Provided by Heidi

Number Of Ingredients 16

4 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper
3-4 pound sirloin beef roast
8-10 kaiser buns or other soft white bun
Sliced sweet onions
Bread and butter pickles
1/2 cup fresh ground horseradish
1/2 cup mayonnaise
1 clove garlic (minced or pressed)
1/2 lemon (juiced)
pinch of cayenne
kosher salt and freshly ground black pepper

Steps:

  • Mis the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl.
  • Trim the fat cap off of the roast and cut it in half. Rub each of the halves with half of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours.
  • Preheat the grill on high for about 10 minutes.
  • Rub the roast with the remaining seasoning mix. Sear the roast on all sides. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so.
  • Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare.
  • Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles. Serve warm or at room temperature.

STEAK SANDWICHES WITH HORSERADISH MUSTARD BUTTER AND WATERCRESS



Steak Sandwiches with Horseradish Mustard Butter and Watercress image

Categories     Sandwich     Mustard     Broil     Horseradish     Steak     Summer     Watercress     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3/4 stick (6 tablespoons) unsalted butter, softened
3 tablespoons drained bottled horseradish
3 tablespoons Dijon mustard
1 1/2 tablespoons minced shallot
1 (1-pound) piece flank steak (3/4 to 1 inch thick)
1 (20- to 22-inch) baguette
1 large bunch watercress, tough stems discarded

Steps:

  • Preheat broiler.
  • Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well.
  • Pat steak dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steak with 1 tablespoon mustard butter, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.)
  • Cut baguette crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute.
  • Holding knife at a 45-degree angle, very thinly slice steak across the grain. Spread cut sides of bread with mustard butter and mound steak on half of bread. Top with watercress and remaining bread.

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