Steak and Horseradish Sauce Foodie Friday
Left-over steak? No problem. It was rare last week, or you can make it again from scratch.
Marinated Skirt Steak Sandwich with Horseradish Sauce (Cooking time about 6 minutes, marinating time 3 hours. Serves 3)
(reuses the recipe from April 28 for the steak that went with the Welsh Rarebit)
1 lb. skirt steak
2 Tbl. Garlic infused olive oil (if you don’t have it, just use regular olive oil and grate some garlic onto the meat
¼ C. Teriyaki sauce
Equal parts each (in this case 2 Tb.) sour cream, mayonnaise and prepared horseradish
Cracked black pepper.
Soft sandwich rolls, toasted or sour dough bread (really good)
(optional: Swiss cheese)
Refresher: mix the marinade. Liberally salt and pepper both sides of the skirt steak and cover with marinade. Refrigerate to marinate about three hours. Prepare the horseradish sauce and refrigerate to allow those flavors to marry. Heat a skillet (preferably cast iron) on high and sear the steak for 2-3 minutes per side until well browned (internal temperature 135-140). Set the meat aside to rest at least 15 minutes before thinly slicing against the grain. Toast the rolls and melt the Swiss cheese on the roll if using. Place the beef on the roll and top (or sourdough bread) with horseradish sauce as desired. The sauce is also really good as a dip for chips or French fries.