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Appetizers / Snacks

Mini Steak Sandwiches with Horseradish Sauce

With an apple marinade and a mild but addictively delicious sauce, these baby steak sandwiches pack so much flavor, any ploughman would love them.

Unlike other steaks, flank steak is too thin to probe with an instant-read thermometer. But if you don’t want to rely on timing, you can peek to see if the steak is cooked to the correct doneness. After the steak has grilled for at least eight minutes, cut a 2-inch slit in the center going with the grain — have no fear, flank steak’s long grain hides the cut, and any extra cooking time is so quick, juices won’t have time to leak out. What you’re looking for is a rim of brown and a pink center. And for anyone who prefers more well-done meat, the thinner end pieces will be less rare.


12 sandwiches

Total Time

30 minutes + marinating

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For the marinade, whisk together apple juice, vinegar, oil, garlic, Worcestershire, Dijon, honey, rosemary, salt, and pepper; pour into a 9×13-inch baking dish.

Add steak to marinade; toss to coat and cover with plastic wrap. Marinate steak in the refrigerator 8 hours, or overnight, flipping occasionally. Remove dish from refrigerator 30 minutes prior to grilling, then remove steak from the marinade.

Preheat grill to high. Brush grill grate with oil.

For the sauce, whisk together sour cream, mayonnaise, horseradish; season with salt and pepper.

Season steak with salt and pepper, then grill, covered, until mediumrare, 46 minutes per side.

Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Thinly slice steak against the grain.

For the sandwiches, arrange lettuce leaves on bottom buns; top with steak, Cheddar, apples, a dollop of sauce, and top buns.


Scoring the flank steak’s smooth surface with shallow cuts allows the marinade to penetrate better.

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