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Open-Faced Beef Sandwiches with Greens & Horseradish Cream

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • HORSERADISH CREAM:
  • 2 1/2 tablespoons drained prepared horseradish
  • 2 tablespoons sour cream
  • 2 tablespoons crème fraîche
  • SANDWICH:
  • Cooking spray
  • 3 1/2 cups vertically sliced onion (about 2 large)
  • 1/2 teaspoon kosher salt, divided
  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups trimmed arugula
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 4 (1 1/2-ounce) slices Texas toast (or Italian/French bread), lightly toasted

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. To prepare cream, combine horseradish, sour cream, and crème fraîche in a small bowl; cover and chill.

2. Preheat broiler.

3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.

4. Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.

5. Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

Makes 4 servings. Each serving = 8 Weight Watchers points.

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