Open-Faced Beef Sandwiches With Greens and Horseradish Cream

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Total Time
10 mins
30 mins

From Cooking Light October 2008. This recipe calls for Texas toast. A 1.4 ounce slice of Italian or French bread may be substituted.

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  • Horseradish Cream

  • 2 12 tablespoons prepared horseradish, drained
  • 2 tablespoons light sour cream
  • 2 tablespoons creme fraiche
  • Sandwich

  • cooking spray
  • 3 12 cups onions, vertically sliced (about 2 large)
  • 12 teaspoon kosher salt, divided
  • 1 lb flank steak, trimmed
  • 14 teaspoon black pepper, freshly ground
  • 2 cups arugula, trimmed
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 4 slices Texas toast thick bread, lightly toasted (1 1/2 ounce slice)


  1. To prepare cream, combine horseradish, sour cream, and creme fraiche 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 tsp 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 tsp 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 tsp 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.