Balsamic Steak Sandwiches with Creamy Horseradish
This Popular Recipe is too good to pass up—who doesn't swoon over a perfect steak sandwich? Balsamic and Worcestershire-marinated steak is seared to prime tenderness, then sliced thinly over toasted baguette and topped with creamy horseradish and tomato. A side of quick-pickled cucumbers adds tang and crunch to this supremely satisfying dinner.
Total cook time
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 4 steaks
- 1/2 English cucumber
- 2 plum tomatoes
- 1/2 ounce basil
- 2 lemons
- 1 1/2 tablespoons horseradish
- 4 ounces mayonnaise
- 4 baguettes
- 6 ounces baby arugula
In a large shallow bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire sauce, and 3 tablespoons olive oil to combine. Pat steaks dry with paper towel, then add to bowl or bag with marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
While steaks marinate, rinse all produce. Cut cucumber into .25-inch slices. Cut tomatoes into .25-inch slices, place on a plate, and season with .25 teaspoon salt. Roughly tear basil leaves, discarding stems. Halve lemons.
Remove steaks from marinade, allowing excess to drip off, then season all over with 1 teaspoon salt and pepper as desired. Heat 2 tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches if needed, until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan for toasting baguettes.
While steaks rest, in a medium bowl, whisk together horseradish, mayonnaise, and juice of 1 lemon. Season with .25 teaspoon salt and a generous amount of pepper. In a large bowl combine juice of remaining lemon and 3 tablespoons olive oil. Season with .5 teaspoon salt and whisk to combine.
Halve baguettes lengthwise. Wipe pan from steaks clean and place over medium heat. Carefully hover your hand over the pan—when you can easily feel the heat, add the baguette halves cut-side down. Toast, working in batches if needed, until golden, 4-5 minutes.
Add arugula, cucumber, and basil to bowl with lemon dressing and toss to coat. Slice steaks against the grain as thinly as possible (see Recipe Tip). Layer baguettes with steak, tomatoes, a small handful of salad, and a drizzle of horseradish sauce. Halve sandwiches on a diagonal and serve with remaining salad. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.