I absolutely love this meal. Actually its not just me, the whole family loves this meal. And the best part about it is that this Grilled Steak Sandwich with horseradish-dijon sauce is one of the quicker meals we make around here. You gotta love that.
We found this recipe in this cookbook and we modified it a little to suit our taste. The main changes we made were omitting the marinade and adding a whole lot more horseradish. Oh yeah.
The cooking process is pretty easy, pull out your flank steak. Rub it with some olive oil, the sprinkle on some kosher salt and fresh ground pepper, then let it sit while you heat up the grill.
While the grill is heating up is a good time to make the Horseradish-Dijon sauce. Its basically sour cream, dijon or spicy mustard, horseradish, parsley, salt and pepper.
Then slice up the tomatoes and onions, rub on some olive oil, then salt and pepper. I put the onions on a skewer to keep them together when they are grilling. I learned that tip from the Grill Mayor of 2012, Craig Jones. It works great, and I plan on making his onion dip very soon!
Once the grill is hot enough I put on the flank steak. Normally I cook it about six minutes on each side, depending on the thickness. I could have gone five minutes a side on this one, it was a little thinner than I am used to. And I like my steaks rare.
Once the steak is done, pull it off and let it sit covered with foil while you grill the onions and tomatoes. Its a little late in the season and the tomatoes did not really hold up well on the grill. But they did taste good.
Once they get some nice grill marks, pull them off and then start toasting the bread. I used a French baguette from Panera Bread. Cut the bread open, give it some olive oil, salt and pepper, then toss it on the grill until it has some nice grill marks.
Once the bread is done, slice the meat and serve it up.
Everyone makes their own sandwiches around here.
Here is mine. Well here is a picture of my first one.