First up in my National Sandwich Month series? How about some tender steak, peppery arugula, sharp red onion, spicy horseradish cream and a mellow, creamy roasted garlic-cheese spread piled high on toasted ciabatta? Let’s go big, or go home, people. This sandwich packs an awfully big punch of flavors, so you gotta be in it for the long haul cause this sandwich definitely isn’t messing around.
Hooray, it’s National Sandwich Month! The whole month of August, I’ll be bringing you piles of sandwich recipes so you can celebrate to your stomach’s content. Come back every Sunday this month for a new, kickass sandwich recipe!
steak sandwiches with arugula, roasted garlic + horseradish cream
makes at least 4 sandwiches
1 – 1 1/2 # beef skirt steak, trimmed of excess fat
salt and pepper, to taste
a few shakes of worcestershire sauce
bunch of arugula leaves
thinly sliced red onion
ciabatta sandwich rolls
roasted garlic-cheese spread
1 head garlic
1 – 8 3/4 oz container Laughing Cow swiss-flavored cheese wedges, softened
few grinds black pepper
1/2 c (115 g) sour cream
2 Tbs (34 g) grated horseradish
pinch of salt
To prepare the roasted garlic-cheese spread: Preheat your oven to 350 degrees. Slice off the top quarter of a whole head of garlic cloves, and drizzle the garlic with a little oil and salt and pepper (optional). Wrap loosely in a piece of foil and roast directly on the center oven rack for 1 hour. Let cool slightly, and squeeze the softened garlic cloves into a medium sized bowl. Unwrap the softened cheese wedges and place into the bowl with the roasted garlic and a few grinds of black pepper. Mash with the back of a spoon until everything is well combined and smooth.
To prepare the steak: Slice the entire piece of skirt steak into about 4 smaller pieces. Season on both sides with salt and pepper and a few shakes of worcestershire sauce. Heat a large skillet over medium-high heat, and when the skillet is hot, cook 2 pieces of steak at a time for 2-3 minutes per side. Set aside on a plate to rest while the remaining pieces are cooked. Slice the steak against the grain into thin slices.
To assemble the sandwiches: Slice in half as many ciabatta sandwich rolls as you’d like. Place the rolls cut-side up under the broiler to toast slightly. Lay out on a flat surface and spread the bottom half with some of roasted garlic-cheese spread. Top with a few slices of red onion and about 3 1/2 ounces of the sliced steak. Mound up a pile of arugula leaves on the steak. On the top half of the bread, smear a hefty dose of horseradish cream and place the top bun on the arugula.
Slice in the sandwich in half diagonally. Scarf it down. Prepare to be transported to sandwich nirvana.