Spicy Steak and Watercress on a Roll
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound New York strip or other steak
- Salt and pepper
- 2tablespoons freshly grated horseradish, from a 2-inch chunk of horseradish root
- ½teaspoon sugar, optional
- ½cup/4 ounces sour cream or crème fraîche
- 6mini whole wheat rolls or brioche rolls
- Unsalted butter, at room temperature
- A few thinly sliced cornichons (optional)
- 2thinly sliced jalapeños
- 1large handful watercress sprigs or a combination of watercress, basil leaves and radicchio
Nutritional analysis per serving (6 servings)
403 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 21 grams protein; 390 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
- Step 2
Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
- Step 3
Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
- Step 4
Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.
Private Notes
Comments
This is great thinly slice on a bed of arugula, dressed with the horseradish sauced, served with a salad of summer's tomatoes.
It would be lovely if NYT allowed a bit of time for editing one's notes. I'd put that misplaced 'd' back where it belongs.
I made these with brioche buns for a church potluck lunch and people loved them. I substituted arugula because I couldn't find fresh watercress, added a thin sliver of red onion, and stuck a festive toothpick in each sandwich to hold them together on a platter for serving. Delicious and easy to make.
This is great thinly slice on a bed of arugula, dressed with the horseradish sauced, served with a salad of summer's tomatoes.
It would be lovely if NYT allowed a bit of time for editing one's notes. I'd put that misplaced 'd' back where it belongs.
No worries! Appreciate your thoughts.
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