What is the sauce for a steak sandwich with horseradish?

The sauce is a blend of prepared horseradish, mayonnaise, and sour cream. Some recipes use Greek yogurt for a lighter texture. A touch of Dijon mustard and fresh lemon juice balance the heat. This creamy mixture adds moisture and a sharp, spicy flavor that cuts through the rich beef.

What is an easy sauce to make for a steak sandwich?

An easy sauce requires just three ingredients. Mix equal parts mayonnaise and sour cream with a spoonful of prepared horseradish. Stir in a pinch of salt and pepper. This takes two minutes and requires no cooking. It provides a tangy, creamy texture that pairs perfectly with seared beef.

What sauce goes best with steak sandwiches?

Creamy horseradish sauce is the classic choice because the heat of the horseradish cleans the palate between bites of rich meat. Other good options include a garlic aioli or a savory burger sauce recipe. The best sauce has enough acidity to balance the heavy, savory flavor of the steak.

Does horseradish sauce go with steak?

Yes, horseradish goes perfectly with steak. The pungent root adds a nasal heat that complements the deep flavor of beef without overpowering it. When mixed into a creamy base, the heat mellows out. This creates a balanced condiment that brings out the best in the meat. It works well with everything from ribeye to sirloin.

How do you keep a steak sandwich from getting soggy?

To prevent a soggy sandwich, toast the bread first. Next, spread the sauce on both halves of the bread to create a moisture barrier. Finally, let the steak rest before slicing so the juices stay inside the meat. Do not add wet vegetables directly to the bread without the sauce layer.

Ultimate Steak Sandwich Horseradish Sauce Recipe

Description

A hearty ciabatta sandwich piled with seared skirt steak, fresh arugula, and a tangy, creamy horseradish sauce. The sauce acts as a moisture barrier to keep the bread crisp.

Ingredients

Scale

For the steak sandwich horseradish sauce:

1/2 cup mayonnaise

1/4 cup sour cream

3 tbsp prepared horseradish

1 tbsp Dijon mustard

1 tsp fresh lemon juice

1 tbsp fresh chives, chopped

For the steak and sandwich:

1 lb skirt steak

1 tsp coarse salt

1/2 tsp black pepper

1 tbsp canola oil

1 large ciabatta bread, cut into 4 pieces and halved

1 cup fresh arugula

1/2 small red onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk the mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, and chives in a small bowl until smooth. Place in the refrigerator to let the flavors combine.

2. Season the skirt steak generously with coarse salt and black pepper on both sides.

3. Heat the canola oil in a cast iron skillet over high heat until the oil shimmers.

4. Lay the steak in the hot pan and listen for a loud sizzle. Sear for 3 minutes without moving it until a dark crust forms.

5. Flip the steak and cook for another 3 minutes for medium rare. Remove the steak from the pan.

6. Let the steak rest on a wooden cutting board for 5 minutes so the juices settle back into the meat.

7. Toast the ciabatta pieces in a dry skillet until golden and crisp on the cut sides.

8. Slice the rested steak thinly against the grain.

9. Spread the prepared sauce on both halves of the toasted ciabatta bread.

10. Pile the sliced steak onto the bottom halves, then top with fresh arugula and sliced red onion. Close the sandwiches.

Notes

Store leftover sauce in the refrigerator for up to 4 days.

Swap sour cream for plain Greek yogurt for a lighter sauce.

Do not salt the steak more than 5 minutes before cooking or it will become dry.

Slice the meat against the grain to ensure tender bites.

Prep Time: 15 min
Rest Time: 5 min
Cook Time: 18 min
Category: Lunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 620 kcal
Sugar: 4 g
Sodium: 880 mg
Fat: 42 g
Saturated Fat: 11 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 85 mg