Sliced Steak Club Sub with Horseradish & Herb Sauce

By Thom7747

Ingredients

• 8 slices bacon
• 1 cup sour cream
• 1/4 cup chopped mixed fresh herbs, such as parsley, chives and dill
• 2 - 3 tablespoons freshly grated or prepared horseradish (preferably Gold's)
• 1 clove garlic, grated
• 1/2 lemon, juiced
• Salt and coarsely ground black pepper
• 1 1/2 pounds flank or flatiron steaks, at room temperature
• 1 tablespoon Worcestershire sauce
• EVOO, for drizzling
• Watercress or upland cress
• Sliced tomato
• Thinly sliced red onion
• 4 pieces baguette (8-10 inches each), split

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan or parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. In a medium bowl, mix the sour cream, herbs, horseradish and garlic. Add the lemon juice and season with salt and pepper.

Meanwhile, heat an outdoor grill or cast-iron skillet over medium-high. Season the steak with Worcestershire and salt and pepper; drizzle with EVOO. Cook to desired doneness, about 6 minutes per side for medium-rare. Let rest 10 minutes; thinly slice against the grain.

Divide baguette bottoms among plates. Top with the sliced steak, bacon, watercress, tomato and onion. Add baguette tops slathered with the horseradish sauce.