Ingredients

The following ingredients have 4 Servings
  • 1/2 pound flank steak (227 g)
  • salt and pepper, as needed
  • 3 tablespoons creamy horseradish (45 g)
  • 2 tablespoons whole grain mustard (30 g)
  • nonstick spray, as needed
  • 3 shallots, thinly sliced (84 g)
  • oil, as needed for frying
  • 2 handfuls of baby arugula
  • 4 buns (I like to use soft onion rolls), halved

Instruction

  • Season the steak with salt and pepper. In a small bowl, combine the horseradish and mustard. Rub the mixture over the steak until well coated.
  • Heat a medium saute pan over medium high heat. Spray lightly with nonstick spray (I normally cook with a thin coating of real oil or butter, but the horseradish mixture will dissolve into the fat if there is too much present in the pan).
  • Saute the steak until it is well browned on both sides, and finished to your desired doneness (6-8 minutes for medium). Let rest for 10 minutes.
  • Meanwhile, heat the oil in a large pot until shimmering and hot. Add the shallots (if they bubble and begin to cook immediately, the oil is ready – if they burn, it is too hot). Fry until the shallots are golden and crispy, about 6-8 minutes. Dry on absorbant paper towels, and season well with salt.
  • Slice the steak. Spread additional creamy horseradish on the buns, if desired, and layer the steak, arugula, and crunchy shallots. Serve warm.