Make It Tonight column
Just 30 minutes to dinner, start to finish
Steak Sandwiches with Spicy Horseradish Mayonnaise
A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of year.
1/2 medium red onion (halved lengthwise, with root end intact)
1 tsp. olive oil
Kosher salt and freshly ground black pepper
1 1-1/4 lb. flank steak
4 large sandwich rolls, split
1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
1/4 cup mayonnaise
3 Tbs. prepared horseradish
1/4 tsp. cayenne
2 cups loosely packed mixed spring greens (about 2 oz.)
Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.
Cut the onion half through the root end into 6 wedges, keeping the root end intact.
In a medium bowl, toss the onion wedges with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
Grill the onion for 5 minutes, then flip over and continue to grill until softened and lightly charred, 4 to 5 minutes.
Season the steak with 1 tsp. salt and 1/2 tsp. pepper and grill, flipping once, until cooked to your liking, about 10 minutes for medium rare (130°F) or 12 minutes for medium (140°F). Transfer the steak and onion wedges to a cutting board, tent the steak loosely with foil, and let rest for 5 minutes.
Toast the rolls cut side down on the hot grill pan until lightly browned.
Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the rolls.