This crowd-pleasing sandwich I created for Fine Cooking magazine’s Make It Tonight column—recipes you can make in 30 minutes or less—is slathered with a Parmesan- and horseradish-laced mayo. So it’s hearty with a pleasant kick. I like it in the summer, when the living is easy and I want big flavor with little effort, alongside a tomato salad or an ear of corn. But it goes well with cool weather too—cook the steak on a stovetop grill, in a skillet, or under the broiler and serve it with a cup of soup. (See this post for more 30-minute meals.)
Serves 4
- 1 1/4 pounds flank steak, about 1 inch thick
- 1 teaspoon coarse kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/4 cup prepared horseradish
- 2 cloves garlic, pressed through a garlic press or minced
- 1/2 teaspoon cayenne pepper
- 4 sandwich rolls or 1 baguette cut into 4 pieces, split
- 1/2 small red onion, thinly sliced
- 4 cups spring mix greens (about 2 ounces)
Heat the grill to medium-high and lightly oil the grate. Sprinkle the steak with the salt and pepper and cook to desired doneness, about 5 minutes per side for medium-rare or 6 minutes per side for medium. Remove the steak from the grill and let rest 5 minutes.
Meanwhile, in a medium bowl, combine the cheese, mayonnaise, horseradish, garlic, and cayenne pepper. Add salt and pepper to taste. Spread the mixture onto the rolls.
Cut the steak across the grain into thin slices. Arrange the meat on the rolls, top with the onion, and greens and serve.
NOTE I like flank steak here because, when you cut it on a diagonal, you can get nice, wide slices. (And also because it makes me think of my mom, who served it regularly.) But you can use any kind of steak you like—or chicken or pork or dinner sausages, for that matter—including one of my favorites, skirt steak. Just be sure to adjust the cooking time if your meat is a different thickness.
