Fine Cooking

December 2012/January 2013

Fine Cooking Dec 2012-Jan 2013 /

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.

Serves 4

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.