The Best Steak Sandwich
- 2 slices good-quality bread, such as a boule, toasted (see note)
- 1 garlic clove, peeled and cut in half
- horseradish sauce
- mayonnaise
- arugula, mizuna, or similar greens, or a mixture (preferably not entirely lettuce)
- enough thinly sliced steak to cover one piece of bread
- Rub the warm, toasted bread with half a garlic clove. Angle the garlic clove slightly so you're using the edge of it, which will make the bread especially garlicy.
- Depending on the strength of your horseradish sauce, coast one or both pieces of toast with a very thin layer.
- Coat both pieces of toast with mayonnaise. It will combine with the horseradish and garlic nicely, so don't worry if it seems like there's a lot of stuff on there.
- Layer the sliced steak on the horseradish side of the bread. Pile greens on top of it. If the steak is a bit tough, be sure to slice it as thin as you can.
- Squash the two sandwich halves together. This sandwich travels very well but if you're going to take it as a bagged lunch, make sure to bind it tightly (I usually use a ziplock that I squash all the air out of) so it doesn't fall apart.
bread, garlic, horseradish sauce, mayonnaise, arugula, bread
Taken from food52.com/recipes/12347-the-best-steak-sandwich (may not work)