Open-Faced Beef Sandwiches with Greens and Horseradish Cream

Open-Faced Beef Sandwiches with Greens and Horseradish Cream
Photo by Randy Mayor

Ingredients

  • 4 (1 1/2-ounce) slices Texas toast, lightly toasted
  • 2 tablespoons light sour cream
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons drained prepared horseradish
  • Horseradish cream:
  • 2 tablespoons crème fraîche
  • + 7 more ingredients
    • 1 (1-pound) flank steak, trimmed
    • 2 cups trimmed arugula
    • 3 ½ cups vertically sliced onion (about 2 large)
    • Sandwich:
    • ½ teaspoon kosher salt, divided
    • 2 teaspoons extra-virgin olive oil
    • Cooking spray

1. To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.2. Preheat broiler.3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirr...

View full recipe at My Recipes

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