Super-Grilled Steak Sandwich with Horseradish–Dijon Cream and Spicy Greens

Preparation

1. Step 1

   Preheat a grill pan or outdoor grill on high.

   Step 2

   Season the steak with 2 tablespoons of the Worcestershire, the garlic, salt, and pepper, drizzle with some EVOO, and marinate for 5 minutes.

   Step 3

   Drizzle the tomatoes and red onion slices with a little EVOO, the remaining 2 tablespoons of Worcestershire, and some salt and pepper. Place on the grill and cook until well marked on both sides, 2 to 3 minutes. Remove from the grill and reserve.

   Step 4

   Grill the flank steak for 6 to 7 minutes on each side. Remove the steak from the grill to a cutting board to rest for 5 minutes.

   Step 5

   Split the baguette lengthwise without cutting it all the way through, then cut into 4 equal sub-style rolls. Drizzle EVOO over the inside and season with salt and pepper. Place the open-faced cut rolls on the grill, oiled insides exposed. Place a heavy pan atop the bread to keep it flat on the grill. Grill until well marked, 1 to 2 minutes.

   Step 6

   In a bowl, combine the sour cream, horseradish, mustard, and parsley and season with salt and pepper.

   Step 7

   Thinly slice the flank steak on an angle, cutting the meat against the grain.

   Step 8

   To assemble the sandwiches, slather the inside of the grilled bread with the horseradish–Dijon cream. Divide the sliced steak, grilled red onions, and tomatoes among the 4 grilled baguette rolls. Pile some arugula or watercress on each sandwich and serve.

2. Tidbit

   Step 9

   When measuring out Worcestershire sauce, pop that jigger-safety-trigger, annoying plastic thing-a-ma-bob off the top of the bottle before you pour, or you will shake your arm off trying to come up with 1/4 cup!