Open-Faced Steak Sandwiches
Open-faced steak sandwiches with espresso-rubbed flank steak, slow-cooked caramelized onions, creamy horseradish sauce, and fresh chives. The dinner that gets everyone excited.
Servings: 4 people
Calories: 672kcal
Equipment
- grill or broiler
- 12-inch skillet
- serrated knife
- 11 x 18-inch rimmed baking sheet
- tongs
- instant-read meat thermometer
- 8-inch chef's knife
- cutting board
Ingredients
Caramelized Onions
- 1 tablespoon unsalted butter
- ¼ teaspoon paprika
- ¾ teaspoon Diamond Crystal kosher salt
- 1½ pounds yellow onions, peeled and sliced ½ inch thick about 2
Creamy Horseradish Sauce
- ½ cup sour cream
- 5 teaspoons prepared horseradish, drained
- ¼ teaspoon freshly ground black pepper
Espresso Rubbed Steak
- 2 teaspoons chili powder
- 1½ teaspoons Diamond Crystal kosher salt
- ½ teaspoon instant espresso powder
- ½ teaspoon brown sugar dark or light
- ¼ teaspoon garlic powder
- ¼ teaspoon Freshly Ground Black Pepper
- 2 pounds flank steak, 1-inch thick
Toasted Bread
- 2 tablespoons salted butter, softened
- 8 ounces French bread ½ loaf
- chopped chives, for garnish
Instructions
Caramelize The Onions
- Preheat a 12-inch skillet over medium-high heat. Melt the butter, then add the paprika and kosher salt.1 tablespoon unsalted butter, ¼ teaspoon paprika, ¾ teaspoon Diamond Crystal kosher salt
- Add the sliced onions and cook for about 40-45 minutes, until soft and translucent, adjusting the heat to prevent browning. Remove from heat when done.1½ pounds yellow onions, peeled and sliced ½ inch thick
Make The Horseradish Sauce
- Prepare the horseradish sauce by mixing the sour cream, horseradish, and black pepper in a small bowl. Set aside.½ cup sour cream, 5 teaspoons prepared horseradish, drained, ¼ teaspoon freshly ground black pepper
Cook The Steak
- Preheat the grill or broiler on high for 10 minutes. If using a broiler, adjust the oven rack to 5 inches below the broiler.
- Whisk all the espresso rub ingredients in a bowl. Sprinkle the espresso rub on both sides of the flank steak.2 teaspoons chili powder, 1½ teaspoons Diamond Crystal kosher salt, ½ teaspoon instant espresso powder, ½ teaspoon brown sugar, ¼ teaspoon garlic powder, ¼ teaspoon Freshly Ground Black Pepper, 2 pounds flank steak, 1-inch thick
- Grill or broil the steak until the internal temperature reaches 130℉ for medium doneness, approximately 5-7 minutes per side. Let the steak rest for 5 minutes.
Toast The Bread
- On top of a cutting board, slice the French bread into 1-inch-thick slices at a 45° angle with a serrated knife to create larger, oval-shaped pieces.8 ounces French bread
- Lay the bread slices on a rimmed baking sheet. Spread the butter onto one side of each piece.2 tablespoons salted butter, softened
- Broil or grill the buttered side of the bread for 1-2 minutes until lightly browned.
Assembling The Sandwich
- Using a knife, slice the flank steak across the grain into thin slices.
- Place a spoonful of caramelized onions on a slice of toasted bread. Top with 3-4 slices of flank steak. Spoon the creamy horseradish sauce on top. Garnish the sandwich with chopped chives. Serve immediately.
Notes
Makes enough for 2 open-faced sandwiches per person.
Make-Ahead Instructions:
Up to 3 days ahead: Make the caramelized onions and horseradish sauce. Store both covered in the refrigerator. Make the espresso rub.
Day of, up to 2 hours ahead: Reheat the onions and cook the steak. Place it on a wire rack set over a rimmed baking sheet and leave it on the counter. Do not slice it yet. When you're ready to serve, rewarm the whole steak in a 250℉ oven to an internal temperature of 110℉, about 15 to 20 minutes, then slice.
Bread: Slice the bread and lay the buttered pieces on a rimmed baking sheet. Cover with aluminum foil until you're ready to broil. You can broil the bread up to 30 minutes ahead of serving and cover with foil to keep it from drying out.
By the time guests arrive, you are toasting bread and slicing steak. That's it.
Storage & Reheating Instructions:
Steak: Store leftover sliced steak covered in the refrigerator for up to 3 days. Reheat gently in the microwave in 20-second increments or warm in a 300℉ oven until warm to the touch. Flank steak toughens when overheated, so go slow.
Caramelized onions: Store covered in the refrigerator for up to 4 days. Reheat in a microwave in 20-second increments or a small skillet over low heat.
Horseradish sauce: Store covered in the refrigerator for up to 3 days. Stir before using.
Bread: Store in a Ziploc bag at room temperature for up to 2 days. Reheat slices in a toaster.
Do not freeze assembled sandwiches, caramelized onions, or horseradish sauce.
Nutrition
Calories: 672kcal | Carbohydrates: 48g | Protein: 58g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1169mg | Potassium: 1160mg | Fiber: 5g | Sugar: 11g | Vitamin A: 804IU | Vitamin C: 13mg | Calcium: 153mg | Iron: 6mg
