Open-Faced Beef Sandwiches With Greens And Horseradish Cream

• Horseradish cream:
• 2 1/2 tablespoons drained prepared horseradish
• 2 tablespoons light sour cream
• 2 tablespoons creme fraiche
• Sandwich:
• Cooking spray
• 3 1/2 cups vertically sliced onion (about 2 large)
• 1/2 teaspoon kosher salt, divided
• 1 (1-pound) flank steak, trimmed
• 1/4 teaspoon freshly ground black pepper
• 2 cups trimmed arugula
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 4 (1 1/2-ounce) slices Texas toast, lightly toasted

1. To prepare cream, combine horseradish, sour cream, and creme fraiche in a small bowl; cover and chill.
2. Preheat broiler.
3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.
4. Sprinkle steak with 1/8 teaspoon salt and pepper. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.
5. Combine arugula, oil, and vinegar in a medium bowl; toss gently. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.

horseradish cream, horseradish, light sour cream, creme fraiche, sandwich, cooking spray, onion, kosher salt, flank steak, freshly ground black pepper, arugula, extravirgin olive oil, balsamic vinegar

Taken from www.myrecipes.com/recipe/open-faced-beef-sandwiches-with-greens-horseradish-cream (may not work)