Whichever way you slice it, the sandwich is an essential, crowd-pleasing eat with incredible versatility, evident in its endless iterations and imaginings. Our steak-centric spin a notch, stacking two toasted baguettes with juicy balsamic-marinated steak, tomatoes, and arugula. This recipe for Balsamic Steak Sandwiches also breaks down how to create an easy, creamy horseradish sauce that’s slathered atop each baguette for a hint of heat. Quick pickled cucumbers serve as a fresh, zingy side to these hearty, have-to-have sandwiches. Check out the video and recipe below to learn how to make them.
Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel.
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 flat iron steaks
½ English cucumber
½ cup apple cider vinegar
1 plum tomato
¼ ounce basil
2 teaspoons horseradish
1½ ounces mayonnaise
1 ounce arugula
3½ tablespoons olive oil
large resealable plastic bag (optional)
In a large shallow bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire sauce, and 2 tablespoons olive oil until fully combined. Pat steaks dry with paper towel. Add steaks to marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
While steaks marinate, rinse all produce. Cut cucumber into ¼-inch slices and place in a medium bowl. Add apple cider vinegar and ¼ teaspoon salt, and toss to combine. Set aside to pickle until ready to serve. Cut tomato into ¼-inch slices, place on a plate, and season with ¼ teaspoon salt. Roughly tear basil leaves, discarding stems. Halve lemon.
Heat ½ tablespoon olive oil in a large pan over medium-high heat. Remove steaks from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add steaks and cook until browned and medium rare, 4- 5 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
While steaks rest, in a medium bowl, whisk together horseradish, mayonnaise, and juice of ½ lemon. Season with ⅛ teaspoon salt and a generous amount of pepper. Use remaining lemon to brighten a glass of water.
Wipe pan from steaks clean and place over medium heat. Halve baguettes lengthwise, and add to pan cut-side down. Toast until golden, working in batches if needed, 4-5 minutes. Remove and slather toasted sides with horseradish sauce.
Drain cucumbers and return to bowl. Add basil and 1 tablespoon olive oil, tossing to coat. Slice steaks against the grain as thinly as possible (see Recipe Tip). Divide steak, tomatoes, and arugula evenly between baguettes, then halve on a diagonal. Serve sandwiches with pickled cucumber.