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Lunch / Dinner

Open-Faced Steak Sandwiches

These tasty open-faced sandwiches have it all — strips of flavorful grilled steak, a creamy herbaceous sauce, and pickled onions.

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Ingredients

FOR THE ONIONS, WHISK:

FOR THE SAUCE, WHISK:

FOR THE STEAK, THINLY SLICE:

The steak and béarnaise sauce are the most integral parts of this sandwich, but don’t forget about the bread. A good, crusty loaf is just as important.

Instructions

For the onions, whisk together vinegar, sugar, and salt in a bowl until sugar dissolves. Add onions; let stand at least 15 minutes. Drain onions when ready to serve.

For the sauce, whisk together sour cream, horseradish, rosemary, lemon juice, and Worcestershire; season with Tabasco, salt, and pepper.

Prepare grill for two-zone grilling, heating one side to high and the other side to medium-low. Brush grill grate with oil.

For the steak, thinly slice steak against the grain, then place in a single layer on a baking sheet, and drizzle with 1 Tbsp. oil; season with salt and pepper.

Grill steak strips over high heat, uncovered, 2–3 minutes per side for medium doneness.

Brush baguette slices with remaining 1 Tbsp. oil and grill over medium-low heat, uncovered, until toasted, 1–2 minutes per side.

Top baguette slices with steak, arugula, pickled onions, and sauce.

The longer the onions sit in the brine, the more pickled they’ll become, so make them first.

The longer the onions sit in the brine, the more pickled they’ll become, so make them first.

For convenience, use a large offset spatula to quickly and easily flip multiple steak strips at a time.

For convenience, use a large offset spatula to quickly and easily flip multiple steak strips at a time.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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