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Open Faced Steak Sandwich with Avocado Horseradish

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  • 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

avocado horseradish

  • 1 avocado
  • 1/3 cup plain greek yogurt
  • 1/4 cup grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 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!

avocado horseradish

  • Place the ingredients in the bowl of your food processor and blend until smooth and creamy. Season with extra salt and pepper if desired.


[inspired by bon appetit]

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