Grilled Steak & Horseradish Sandwich (Print Version)
# Ingredients:
→ Marinated Steak
01 -
3 pounds skirt steak
02 -
¼ cup plus 2 tablespoons olive oil
03 -
2 tablespoons kosher salt
04 -
1 tablespoon black pepper
05 -
2 teaspoons smoked paprika
06 -
2 teaspoons cumin
07 -
5 garlic cloves, smashed
08 -
2 teaspoons dried oregano
09 -
½ teaspoon cayenne
→ Horseradish Mayo
10 -
1¼ cups mayonnaise
11 -
1 tablespoon horseradish
12 -
½ teaspoon kosher salt
13 -
½ teaspoon black pepper
14 -
2 tablespoons chopped chives
→ Assembly
15 -
1 large red onion, sliced ½ inch thick
16 -
4 ciabatta buns, toasted
17 -
4 red leaf lettuce leaves
# Instructions:
01 -
Preheat grill to 425°F using indirect heat. Blend ¼ cup olive oil with seasonings in food processor for 30 seconds until smooth. Coat steaks with marinade and rest 20 minutes at room temperature.
02 -
Toss sliced onions with remaining oil. Grill over direct heat 3-4 minutes until tender, moving to cooler side if cooking too quickly.
03 -
Grill steak 2 minutes per side, then move to indirect heat and cook covered 5 minutes for medium. Rest 5 minutes before slicing against the grain.
04 -
While steak rests, mix mayonnaise, horseradish, salt, pepper and chives until smooth.
05 -
Spread mayo on both sides of toasted buns, layer with grilled onions, lettuce, and sliced steak.
# Notes:
01 -
Always slice steak against the grain for tenderness
02 -
Can substitute sirloin flap meat for skirt steak
03 -
Start with less horseradish - you can always add more