Messy Steak Sandwich

Messy Steak Sandwich


  • For the marinade:
  • 2 Tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 3 garlic cloves, finely chopped
  • For the horseradish mayo:
  • ¾ cup mayonnaise
  • 1 ½ Tablespoons bottled horseradish
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground paprika
  • Remaining ingredients:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 Tablespoons olive oil, divided
  • 1 red onion, sliced
  • 2 large tomatoes, sliced
  • 1 avocado, sliced
  • French baguette, cut into 6 inch pieces, and sliced horizontally


  1. Combine the marinade ingredients, using a whisk or a fork, making sure everything is well incorporated. Place the sliced steak pieces in the marinade, cover and refrigerate for 1 to 2 hours.
  2. Pre-heat the oven to 400 degrees.
  3. Combine the horseradish mayo ingredients, and refrigerate.
  4. Place tomato slices in a baking pan, sprinkle with salt and bake for about 15 minutes. Set aside. (Leave the oven set to 400 degrees.)
  5. Heat 1 Tablespoon olive oil in a large skillet over medium-low heat. Cook the onion slices until tender. Season with a little salt.
  6. Drain the steak in a colander, getting rid of any excess marinade. Heat 1 Tablespoon olive oil in a large skillet, over high heat. Once the pan is really hot, add the steak and brown just for a few minutes on both sides.
  7. Place the baguette slices in the oven for just a few minutes, to lightly toast, without letting them get too crispy.
  8. Spread a little of the horseradish mayo on each baguette slice, top with steak, onions, tomato slices and avocado. Serve immediately with lots of napkins.

share this post: Pinterest / facebook / twitter