• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Horseradish Crusted Steak Sandwich with Arugula and Crispy Shallots

My roommate loves horseradish. I know this, but still haven’t given in to any of her requests to do something about it. But when she suggested a horseradish steak sandwich – my mouth was watering. I love me some steak, and combined with a slightly spicy horseradish crust, some fresh, peppery arugula, and some deliciously fried shallots – I knew I had a recipe the whole house was going to love.

Horseradish Crusted Steak Sandwich with Arugula and Crispy Shallots

Served 2.
Leftover Potential: I saved the steak and ate it by itself on a bed of lightly dressed arugula.

1/2 # flank steak
salt and pepper, as needed
3 Tbsp creamy horseradish
1 Tbsp mustard
nonstick spray, as needed
3 shallots, thinly sliced
oil, as needed for frying
baby arugula, as needed
4 buns, halved
1. Season the steak with salt and pepper. In a small bowl, combine the horseradish and mustard. Rub the mixture over the steak until well coated.
2. Heat a medium saute pan over medium high heat. Spray lightly with nonstick spray (I normally cook with a thin coating of real oil or butter, but the horseradish mixture will dissolve into the fat if there is too much present in the pan).
3. Saute the steak until it is well browned on both sides, and finished to your desired doneness (6-8 minutes for medium). Let rest for 10 minutes.
4. Meanwhile, heat the oil in a large pot until shimmering and hot. Add the shallots (if they bubble and begin to cook immediately, the oil is ready – if they burn, it is too hot). Fry until the shallots are golden and crispy, about 6-8 minutes. Dry on absorbant paper towels, and season well with salt.
5. Slice the steak. Spread additional creamy horseradish on the buns, if desired, and layer the steak, arugula, and crunchy shallots. Serve warm.
***I hate to let good frying oil go to waste, so I thinly sliced some potatoes and fried them in the hot oil until golden and crispy. Drain like the shallots, season well with salt, and they go great with the sandwich!

One Response

  1. Wow this sounds great! I’m not a huge horseradish fan but I would still love to try it:)

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