By Emma Haberman | August 30, 2011

Photo: Emma Haberman

Uh oh! Your weekend BBQ got rained out and now your fridge is full of leftover steak. What a delicious problem to have! I am of the mindset that all leftovers can be brought back to life by whipping them into a sandwich – a good loaf of bread goes a long way. This sandwich is a combination of classic flavors nestled between two slices of fresh Ciabatta, making it portable and easy to eat.

Horseradish is a perfect zesty condiment for a nicely grilled steak; the trick is that it can be hard to come by. If you can’t find fresh horseradish, use extra-hot horseradish mustard as a substitute in the sauce. The ratios in this recipe are flexible to your taste – what counts, is that the cool sour cream balances the spicy horseradish. I like the hint of sweetness that caramelized onions add, but I bet that raw onions would be just as tasty for those who like their sandwiches with a bigger kick. The arugula provides a crispy, refreshing bed for your steak to rest on so you get a complementary mix of textures as you bite into your hearty, rejuvenated, leftover lunch- a perfect summer sandwich!

Photo: Emma Haberman

For horseradish cream sauce (makes 1/2 cup):
  • 1/2 cup sour cream
  • 1 tbsp grated fresh horseradish
  • 1 tbsp Dijon mustard - (Use 11/2 - 2 tablespoons if using horseradish mustard )
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp fresh chives , chopped
For Sandwich
  • 1 small loaf of fresh bread, like a ciabatta hero roll or a demi-baguette
  • 4-6 slices (or however much you have leftover) of grilled steak, medium-rare
  • 1 small handful of fresh arugula
  • 1/4 onion, sliced thin and caramelized
  • 1/4 cup horseradish cream sauce


To Make Horseradish Cream Sauce:

In a bowl, whisk ingredients together until they form a smooth and creamy mixture. Place covered in the refrigerator overnight to let the flavors meld.

To Put Together Sandwich:

1. Slice the loaf of bread in half and toast to your liking.
2. Slather each side of bread with a generous spoonful of horseradish cream sauce
3. Place the arugula leaves on the flat side of the loaf.
4. Arrange the steak on the bed of arugula.
5. Place the onions on top of the steak, and cover with the top slice of bread.

More about: , , , ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger