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Peppered Steak Sandwiches With Cheddar & Horseradish Mayo

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“Saw this on one of the Bobby Flay Shows and it looked so very good, I posted it.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. HORSERADISH MAYONNAISE:
  2. Whisk together all ingredients in a small bowl.
  3. Season, to taste, with salt.
  4. Cover and refrigerate for at least 30 minutes before using.
  5. PREPARE MEAT AND SANDWICH FIXINGS:
  6. Heat grill to high.
  7. Rub meat with oil and season with salt and black pepper.
  8. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
  9. Remove from the grill and let rest 5 minutes.
  10. Slice into 1/4" thick slices.
  11. Lay toasted croissant halves on a flat surface and top each half with a slice of cheddar.
  12. Divide the steak among the four slices and combine halves, making 4 sandwiches.
  13. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
  14. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
  15. Top with a few sprigs of watercress and serve.

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