Steak Sandwich Horseradish (Print Version)
# Ingredients:
→ Steak Marinade
01 -
3 lbs of skirt steak
02 -
2 tbsp + ¼ cup olive oil
03 -
1 tbsp cracked black pepper
04 -
2 tbsp kosher salt
05 -
2 tsp paprika (smoked)
06 -
½ tsp cayenne powder
07 -
5 crushed garlic cloves
08 -
2 tsp ground cumin
09 -
2 tsp dried oregano
→ Creamy Horseradish Sauce
10 -
1 tbsp of prepared horseradish
11 -
1¼ cups creamy mayo
12 -
2 tbsp finely cut chives
13 -
½ tsp ground black pepper
14 -
½ tsp kosher salt
→ Sandwich Components
15 -
4 toasted ciabatta rolls
16 -
4 leaves of red lettuce
17 -
1 big red onion, cut into ½ inch rings
# Instructions:
01 -
Fire up your grill to 425°F with indirect heat. Toss ¼ cup of olive oil and seasoning into a food processor, blend until it's smooth, about 30 seconds. Make sure to cover your steak with this mixture and let it sit at room temp for 20 minutes.
02 -
Coat onion slices with the leftover olive oil. Place them over direct heat and cook for 3-4 minutes, flipping as needed. Move to a cooler area on the grill if they cook too much too fast.
03 -
Cook steak directly on grill grates for about 2 minutes per side. Shift it to the cooler side, cover, and let it cook another 5 minutes for medium. Set it aside for 5 minutes to rest before cutting thinly across the grain.
04 -
While steak is cooling off, mix mayo, horseradish, chives, black pepper, and salt together until creamy.
05 -
Spread horseradish mayo on both bun halves, then add onions, lettuce, and slices of steak for stacking.
# Notes:
01 -
To make it tender, slice steak against the direction of the grain.
02 -
You could use sirloin flap as an alternative to skirt steak.
03 -
Start light with horseradish and add more if needed.