Time: 4 hours 20 minutes
Complexity: easily
Servings: 8

All the most popular components of a traditional steakhouse dinner are packed into one hearty sandwich. Horseradish and mustard spread adds a welcome piquant flavor to the beef, while baby arugula adds a fresh touch. Made on a single loaf of bread, the sandwich is enough to serve several people.

Ingredients:

• 1 flank steak weighing approximately 700 g.
• 2 tsp Worcestershire sauce
• 2 tablespoons extra-virgin olive oil
• 0.5 cup mayonnaise
• 2 tbsp. horseradish
• 2 tbsp. grainy mustard
• 1 large red onion, sliced ​​into 0.5 cm thick circles.
• 1 large loaf of rye bread
• 4 cups fine arugula
• 1 large tomato, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, whole grain mustard, creamy horseradish, red onion, tomatoes, arugula

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Preparation:

Step 1
• Place the steak in a baking dish or on a baking sheet. Drizzle with Worcestershire sauce, 1 tablespoon olive oil, 0.5 teaspoon salt, and a few turns of black pepper. Rub the mixture over both sides of the steak and let it sit at room temperature for 30 minutes.
Step 2
• Preheat a grill pan for about 15 minutes. Meanwhile, combine the mayonnaise, horseradish, and grainy mustard in a small bowl. Set aside.
Step 3
• When the grill is hot, cook the steak until a thermometer inserted into the center registers 125°F (51°C) for medium-rare, about 6 minutes per side. Leave the grill pan on the heat. Let the steak rest for 15 minutes before slicing very thinly across the grain.
Step 4
• Drizzle the onion slices with the remaining olive oil and season with salt and pepper. Grill the onions on both sides until softened, about 2 minutes per side. Reduce the heat; the onions are getting too browned. Transfer to a bowl. Taste and season with salt and pepper if needed. Cover with plastic wrap to steam and soften further.
Step 5
• Cut a loaf of bread in half horizontally and place the two halves cut-side up. Scoop out some of the crumb from both halves (set aside for another use), leaving a 0.5 cm thick crust.
Step 6
• Spread both halves with horseradish mayonnaise. Place half the arugula, then the onion and steak on the bottom half, season with salt and pepper. Add the tomatoes, the remaining arugula, season with salt and pepper, and top with the top half of the bread.
Step 7
• Wrap the sandwich tightly in parchment, waxed paper, or plastic wrap, tying with twine if necessary. Press a brick (see note) or cast iron skillet on top to flatten the sandwich, and refrigerate for 3 hours. Bring the sandwich to room temperature about 45 minutes before serving.
  
  Note
  
  A 2 kg brick is best for the press. Wrap it in foil to protect kitchen surfaces.

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