Steak Sandwich with Creamy Horseradish Sauce: A Bold and Flavorful Meal
If you’re craving a hearty sandwich packed with bold flavors, this Steak Sandwich with Creamy Horseradish Sauce is the perfect choice. Tender marinated skirt steak, grilled onions, and crisp lettuce are layered between toasted ciabatta buns, topped with a zesty horseradish mayo. This sandwich is the ultimate combination of savory, smoky, and creamy, making it an indulgent treat for steak lovers.
Why You’ll Love This Recipe
This Steak Sandwich elevates the classic sandwich experience with perfectly grilled skirt steak, a flavorful marinade, and a tangy horseradish mayo that adds a punch of flavor. The toasted ciabatta buns provide the perfect base for this savory sandwich, while the grilled onions and lettuce add texture and balance. Whether you’re hosting a barbecue, looking for a delicious weekend meal, or just want a satisfying sandwich, this recipe delivers on all fronts.
Steak Sandwich with Creamy Horseradish Sauce Recipe
Ingredients:
For the Marinated Steak:
- ¼ cup plus 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 5 garlic cloves, smashed
- 2 teaspoons dry oregano
- ½ teaspoon cayenne pepper
- 3 lbs. skirt steak
- 1 large red onion, sliced ½ inch thick
- 4 ciabatta buns, toasted
- 4 red leaf lettuce leaves
For the Horseradish Mayo:
- 1 ¼ cup mayonnaise
- 1 tablespoon horseradish
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped chives
Directions:
- Marinate the Steak
- Preheat your grill to 425°F using indirect heat. In a food processor, blend ¼ cup olive oil, kosher salt, black pepper, smoked paprika, cumin, garlic, oregano, and cayenne pepper for 30 seconds until smooth.
- Place the skirt steak in a large bowl or resealable storage bag. Pour the marinade over the steak, rubbing it in to coat evenly. Let the steak marinate at room temperature for 20 minutes.
- Grill the Onions
- Toss the red onion slices in the remaining 2 tablespoons of olive oil. Grill the onions over direct heat for 3-4 minutes until tender and slightly charred. If the onions cook too quickly, move them to indirect heat. Set the grilled onions aside.
- Grill the Steak
- Remove the marinated steak from the bowl or bag and place it on the grill. Cook for 2 minutes on each side over direct heat to develop a nice sear.
- Move the steak to indirect heat, cover the grill, and cook for an additional 5 minutes for medium doneness. Adjust the cooking time for medium-well or well-done preferences. Once cooked, remove the steak from the grill and allow it to rest for 5 minutes before slicing into thin strips.
- Make the Horseradish Mayo
- While the steak rests, prepare the horseradish mayo. In a medium bowl, mix together the mayonnaise, horseradish, kosher salt, black pepper, and chopped chives until well combined and smooth.
- Assemble the Sandwiches
- Spread a heaping tablespoon of the creamy horseradish mayo on both the top and bottom halves of the toasted ciabatta buns.
- Layer on the grilled onions, lettuce, and slices of the grilled steak. Top with the remaining bun half and serve immediately.
Recipe Notes:
- Grill Temperature: Be sure to maintain a consistent grill temperature of 425°F to ensure the steak and onions cook evenly and to the desired doneness.
- Horseradish Heat: Adjust the amount of horseradish to your taste. If you prefer a stronger kick, add a little more horseradish to the mayo mixture.
- Make-Ahead Tip: You can prepare the horseradish mayo ahead of time and store it in the refrigerator for up to 3 days. This saves time when assembling the sandwiches.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 620 kcal per sandwich
- Servings: 4 servings
This Steak Sandwich with Creamy Horseradish Sauce is a mouthwatering combination of smoky, savory flavors and creamy richness. Whether you’re enjoying it for a casual lunch or a more formal dinner, it’s sure to satisfy your cravings for a hearty, flavorful meal. Serve with a side of fries or a fresh salad, and you’ve got yourself a truly indulgent feast!
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Steak Sandwich with Creamy Horseradish Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Description
This Grilled Skirt Steak Sandwich with Creamy Horseradish Mayo brings together the bold flavors of marinated steak, smoky grilled onions, and the tangy punch of horseradish mayo. The toasted ciabatta buns provide a perfect, crusty vehicle for this flavorful creation, while the lettuce adds a fresh crunch to each bite. The marinade elevates the skirt steak, making it tender and packed with smoky goodness.
Ingredients
Marinated Steak:
¼ cup plus 2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons smoked paprika
2 teaspoons cumin
5 garlic cloves, smashed
2 teaspoons dry oregano
½ teaspoon cayenne pepper
3 lbs. skirt steak
1 large red onion, sliced ½ inch thick
4 ciabatta buns, toasted
4 red leaf lettuce leaves
Horseradish Mayo:
1 ¼ cup mayonnaise
1 tablespoon horseradish
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped chives
Instructions
Marinate the Steak: Preheat the grill to 425°F, using indirect heat. In a food processor, blend ¼ cup olive oil, kosher salt, black pepper, smoked paprika, cumin, garlic, oregano, and cayenne for 30 seconds until smooth. Place the skirt steaks in a bowl or resealable storage bag, pour the marinade over the steaks, and rub it in to coat evenly. Set aside for 20 minutes at room temperature.
Grill the Onions: Toss the red onion slices in the remaining 2 tablespoons of olive oil. Grill the onions over direct heat for 3-4 minutes until tender, moving them to indirect heat if they cook too fast. Set aside.
Grill the Steak: Place the marinated steaks on the grill and cook for 2 minutes on each side over direct heat. Move the steak to indirect heat, cover the grill, and cook for another 5 minutes for medium doneness. Adjust cooking times for medium-well or well-done steaks. Remove steaks from the grill and let them rest for 5 minutes before slicing.
Make the Horseradish Mayo: While the steaks rest, mix together mayonnaise, horseradish, kosher salt, black pepper, and chopped chives in a medium bowl until smooth.
Assemble the Sandwiches: Spread a heaping tablespoon of the horseradish mayo on both sides of the toasted ciabatta buns. Layer on grilled onions, lettuce, and slices of the grilled steak. Top with the other half of the bun and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 620