Cooking Steps

1. 

   Marinate Steaks

   In a large shallow bowl or resealable plastic bag, whisk together balsamic vinegar, Worcestershire sauce, and 2 tablespoons olive oil to combine. Pat steaks dry with paper towel, then add to bowl or bag with marinade and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

2. 

   Prepare Ingredients

   While steaks marinate, rinse all produce. Cut cucumber into ¼-inch slices. Cut tomato into ¼-inch slices, place on a plate, and season with ¼ teaspoon salt. Roughly tear basil leaves, discarding stems. Halve lemon.

3. 

   Sear Steaks

   Remove steaks from marinade, allowing excess to drip off, then season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan for toasting baguettes. 

4. 

   Make Horseradish Sauce and Salad Dressing

   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. In a large bowl combine juice of remaining lemon and 1½ tablespoons olive oil. Season with ¼ teaspoon salt and whisk to combine. 

5. 

   Toast Baguettes

   Halve baguettes lengthwise. Wipe pan from steaks clean and place over medium heat. Carefully hover your hand over the pan—when you can easily feel the heat, add the baguette halves cut-side down. Toast, working in batches if needed, until golden, 4-5 minutes. 

6. 

   Plate Sandwiches

   Add arugula, cucumber, and basil to bowl with lemon dressing and toss to coat. Slice steaks against the grain as thinly as possible. Layer baguettes with steak, tomatoes, a small handful of salad, and a drizzle of horseradish sauce. Halve sandwiches on a diagonal and serve with remaining salad. Dig in!