Open Faced Steak Sandwich with Avocado Horseradish.
We must must must discuss this delicious mess.
The major question for my brain today is WHY haven’t I been making an open faced steak sandwich for lunch every week of, well… forever? Or even once a month? Or even once a YEAR. Why why why have I allowed such deprivation in my recipe repertoire and lunchtime game?
Avocado toast with instagrammable eggs has nothing on this.
I seared some marinated strip steak for a few seconds (okay, maaaaybe a minute) just to get some color and make sure it wasn’t raw. But this steak was so super thin that it barely needed one minute. I seared the full steaks and sliced them after they took a little rest, but in the recipe below, I wrote it out for you to slice it first. Either way works! Just make sure it’s HOT and QUICK.
Now. For the real REAL question.
Where has this avocado horseradish been all my life?!
I want to spread it on everything and anything, eat it with a spoon and tell every person I can find about it.
INDULGE ME PLEASE.
It reminds me of the avocado blue cheese dressing recipe in Seriously Delish. So creamy and tangy at the same time; it’s the most perfect combo for spreading on sandwiches and even tossing into salads.
There is just something that I love so, so much about a lunch like this. It’s hearty and it’s satisfying. But it also has that fresh factor with all the veggie crunch. Yes, that even I can get behind. If I can, you most definitely can.
And can I tell you a secret? I’m all about the open faced sandwiches. It might be because I don’t care much about bread, but the real reason is that you sort of… in a way… get to eat… DOUBLE. Like two “sandwiches” instead of one. Please tell me that your brain understands this.
Okay, so Eddie? He totally freaked when I sent him a picture of these and told him that I would make him one for dinner. Minus the avocado horseradish, of course. How boring!
But really, he was equally as excited when I made these AGAIN this past Sunday night. The flavor is just so good. It feels like a summery meal, but is still insanely filling. It makes me feel less terrible about eating cake because there is actual green goodness on here. Can I pass that off as my greens for the day?
I’m thinking yes.
Open Faced Steak Sandwich with Avocado Horseradish
- 8 ounces strip steak this can be 2 to 3 pieces, or 1 large piece!
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 baguette sliced in half lengthwise
- a few leaves of butter lettuce
- 1/4 red onion thinly sliced
- 2 radishes thinly sliced
- crumbled feta for topping
- thai basil for topping
- Slice the steak into very thin pieces. I like to kind of “shave” it into pieces with a sharp knife because I find that it’s so perfectly thin and tender that way. Once sliced, place the steak in a baking dish or ziplock bag.
- In a bowl, whisk together the olive oil, garlic, sugar, soy sauce and worcestershire sauce. Pour it over the steak and marinate for at least 30 minutes. (a few hours is fine too!)
- Heat a cast iron or stainless steel skillet over high heat. You want the skillet HOT because we are only cooking the meat for about 1 minute. Add the vegetable oil to the skillet and once it’s shimmering, remove the steak from the marinade and add the steak (don’t crowd the pan, you will probably need to do this in batches) to the skillet. Cook for 1 minute, flip and cook for 30 seconds on the other side. Place the steak on a plate and repeat with the leftover steak.
- To assemble the sandwich, spread the avocado horseradish over the baguette. Top with a few slices of butter lettuce. Add on the onions, sliced steak, radish and thai basil. Drizzle on extra horseradish. Slice and serve!
- Place the ingredients in the bowl of your food processor and blend until smooth and creamy. Season with extra salt and pepper if desired.
This flavor though!!