Steakhouse Sandwich * Recipe

Marinate the steak

In a shallow dish or zip-top bag combine soy sauce, Worcestershire sauce, 1 tablespoon olive oil, minced garlic, 1 teaspoon black pepper and 1/2 teaspoon kosher salt. Add the flank or skirt steak, coat thoroughly, and refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Cook the steak

Preheat a heavy skillet or grill pan over medium-high heat until very hot (or preheat outdoor grill to high). Remove excess marinade, pat steak dry with paper towels. Add a light brush of oil to the pan if using skillet. Sear steak 3-5 minutes per side for medium-rare (thinner skirt steak may take less time). Use an instant-read thermometer: 125-130°F for medium-rare, 135°F for medium. Transfer cooked steak to a cutting board and tent loosely with foil. Let rest 8-10 minutes.

Slice the steak

After resting, slice the steak thinly across the grain into 1/8–1/4 inch slices. Arrange on a plate and keep warm.

While the steak marinates/cooks, make the spread. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 tablespoon chopped chives and 1 tablespoon chopped parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust horseradish or lemon to your preference. Refrigerate until assembly.

Prepare vegetables and toast rolls

Lightly toss thinly sliced red onion with 1 teaspoon olive oil and a pinch of salt. In a small skillet over medium heat, sauté the onion 3-4 minutes until softened and slightly caramelized; set aside. Slice tomato and season both sides lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Split rolls and spread softened butter on cut sides. Place rolls butter-side down in a hot skillet or on the grill for 1-2 minutes until golden and crisp.

Assemble sandwiches

Spread a generous tablespoon of the horseradish mayo on the bottom half of each toasted roll. Layer 1/2 of the sliced steak on each sandwich (about 8 ounces per sandwich), top steak with two slices of cheese per sandwich so it can melt slightly from the warm meat. Add sautéed onions, tomato slices, and a handful of arugula or lettuce. If using, add pickled jalapeños or dill pickles to taste.

Finish and serve

Cap sandwiches with the top roll halves. If you want the cheese more melted, place assembled sandwiches briefly in a 350°F oven for 3-4 minutes or return to skillet, press gently with a spatula, and cover until cheese melts. Serve immediately with optional au jus or beef broth for dipping.

Warm the au jus or beef broth in a small saucepan and serve alongside sandwiches for dipping. Offer hot sauce or extra horseradish on the side if desired.