Open-Faced Beef Sandwiches with Greens & Horseradish Cream

Open-Faced Beef Sandwiches with Greens & Horseradish Cream

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  • Total Time


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  • tablespoons drained prepared horseradish

  • 2

    tablespoons sour cream

  • 2

    tablespoons crème fraîche


  • Cooking spray

  • cups vertically sliced onion (about 2 large)

  • ½

    teaspoon kosher salt, divided

  • 1

    (1-pound) flank steak, trimmed

  • ¼

    teaspoon freshly ground black pepper

  • 2

    cups trimmed arugula

  • 2

    teaspoons extra-virgin olive oil

  • 1

    teaspoon balsamic vinegar

  • 4

    (1½-ounce) slices Texas toast (or Italian/French bread), lightly toasted


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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