Grilled Beef and Horseradish Sandwiches
Serves: 4 Prep: 25 min Grill: 15 min
3 tablespoons extra-virgin olive oil
2 onions, thinly sliced
salt and pepper
1 1/4 pounds flank steak
3/4 cup mayonnaise
1/4 cup jarred horseradish
1 loaf italian bread, cut crosswise into 8 sliced, ends trimmed and reserved for another use
4 ounces arugula
6 ribs celery, cut into sticks
1. Preheat a grill to medium-high heat. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, season with salt and pepper and cook until golden-brown, about 15 minutes.
2. Brush the steak with teh remaining 1 tablespoon olive oil and season with salt and pepper. Grill, turning once, for about 12 minutes for medium-rare; let rest for 10 minutes before thinly slicing.
3. Meanwhile, in a small bowl, stir together the mayonnaise, horseradish and a pinch each salt and pepper. Spread onto one side of each bread slice.
4. Divide the sliced beef among 4 bread slices, then top with the caramelized onions and the arugula and set the remaining bread slices into place. Serve with the celery sticks.
These were yummy, yummy, yummy. Not a great one for leftovers, but a really nice, simple middle of the week meal. If we had it again though, I would definitely make a salad instead of just the celery as a sidedish – sometimes these Rachael Ray recipes sacrifice the sidedishes for the overall cost of the week.