User Guide

50
STEAK
SANDWICH
Preheat
COAT your steak with olive oil and season with the salt and pepper.
PLACE the steak set 380°F (190°C) for 15 minutes
MIX together the sour cream, horseradish, chives, shallots, and lemon
juice in a small bowl.
SEASON the horseradish cream with salt and pepper to taste.
REMOVE the meat when done cooking, and let rest for 5 to 10
minutes before slicing.
ASSEMBLE a sandwich by adding some of the horseradish cream to
the bottom bun along with the baby arugula, sliced shallots, and the
sliced steak
Instructions
1
2
3
4
5
6
7
1 ribeye (16 ounces), boneless
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup sour cream
3 tablespoons prepared white horseradish, drained
2 teaspoons chives, freshly chopped 1 small shallot, minced
½ teaspoon lemon juice
Salt & pepper, to taste
Toasted sesame seed buns, for serving
Baby arugula, for serving
Shallots, sliced, for serving
Ingredients