We need to talk about this glorious mess.
My big question today: why haven’t I been making an open-faced steak sandwich for lunch all the time? Why did this simple, brilliant lunch escape my regular rotation for so long? It’s far better than avocado toast with those picture-perfect eggs.
I seared marinated strip steak very briefly—just long enough to get color and warm through. These pieces were thin, so they only needed a minute or so. I seared the whole steaks and sliced them after resting, but you can slice first if you prefer; either method works. The important part is to cook hot and fast so the meat stays tender.
Shhhhh.
Now for the real revelation: avocado horseradish. Where has this been my whole life? It’s creamy, tangy and bright—perfect for spreading on sandwiches or tossing into salads. I could happily eat it by the spoonful and slather it on everything.
I love a lunch like this: satisfying and hearty but still fresh thanks to crisp vegetables. It’s a balanced bite that actually makes you feel a little virtuous—especially when you pile on the greens.
Also, I’m a big fan of open-faced sandwiches. Maybe it’s because I’m not that into bread, but the real perk is that you mentally get to eat “double”—two open-faced portions feel like twice the enjoyment.
My partner went nuts when I sent him a photo and offered to make him one for dinner—though he skipped the avocado horseradish. He was thrilled when I made these again over the weekend. The dish tastes summery but is still deeply satisfying. And yes, there’s enough green to justify dessert afterward, right?
Open Faced Steak Sandwich with Avocado Horseradish
2
generously or 4 as an appetizer
1 hr
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Ingredients
- 8 ounces strip steak (2–3 pieces or 1 large piece)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons vegetable oil
- baguette, sliced in half lengthwise
- butter lettuce leaves
- 1/4 red onion, thinly sliced
- 2 radishes, thinly sliced
- crumbled feta for topping
- Thai basil for topping
Avocado Horseradish
- 1 avocado
- 1/3 cup plain Greek yogurt
- 1/4 cup grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Slice the steak into very thin pieces. Shaving the meat with a sharp knife works well to get tender, thin slices. Place the sliced steak in a baking dish or a zip-top bag.
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Whisk together olive oil, garlic, brown sugar, soy sauce and Worcestershire sauce. Pour over the steak and marinate for at least 30 minutes (a few hours is fine).
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Heat a cast-iron or stainless skillet over high heat until very hot. Add vegetable oil and when it shimmers, remove steak from the marinade and sear (don’t crowd the pan; work in batches). Cook about 1 minute per side for thin slices, flipping once. Transfer cooked steak to a plate and repeat with remaining pieces.
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To assemble, spread avocado horseradish over the baguette halves. Layer butter lettuce, sliced red onion, steak, radishes and Thai basil. Crumble feta on top and drizzle extra horseradish if desired. Slice and serve.
Avocado Horseradish
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Place the avocado, Greek yogurt, grated horseradish, Dijon, apple cider vinegar, salt and pepper in a food processor and blend until smooth and creamy. Adjust seasoning to taste.
Notes
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I appreciate you so much!
The flavor is everything.