Juicy Sirloin Steak Sandwiches with Horseradish Cream and Watercress Tomato Salad

There’s nothing quite like sinking your teeth into a crusty ciabatta sandwich filled with juicy slices of steak. This recipe takes it up a notch with a tangy horseradish cream that perfectly complements the rich beef. Sweet roasted tomatoes, peppery watercress and caramelized red onions round out the flavors, making every bite a delight.

Whether you’re looking for a satisfying lunch or a quick dinner, these steak sandwiches are sure to impress. The combination of textures-crispy bread, tender steak and fresh greens-creates a balanced and delicious meal. Follow these simple steps to bring a taste of the steakhouse to your kitchen.

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Ingredients

1 unit Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

1 tablespoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce WatercressView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Remove steak from refrigerator and let it come to room temperature. Strip thyme leaves from the sprig. Quarter the tomato and toss on a baking sheet with ½ tablespoon olive oil, thyme leaves and a pinch of salt and pepper. Roast for 20-25 minutes until softened and slightly caramelized.
2. Meanwhile, halve, peel and thinly slice the red onion. In a small bowl, combine sour cream with 1 teaspoon mustard (or to taste), horseradish powder and a pinch of salt and pepper. Set aside.
3. Heat ½ tablespoon olive oil in a medium pan over medium heat. Season steak with salt and pepper on both sides. Sear for 6-7 minutes per side until browned and cooked to desired doneness. Remove from pan and let rest for 5 minutes.
4. While steak rests, add sliced red onion to the same pan. Cook over medium heat, tossing, for about 5 minutes until softened. Stir in half the watercress and half the balsamic vinegar; cook for about 1 minute until watercress is slightly wilted. Season with salt and pepper. Meanwhile, halve ciabatta rolls and place them on the baking sheet in the oven to toast for about 5 minutes.
5. Remove baking sheet from oven. Thinly slice steak against the grain. In a medium bowl, toss remaining watercress with ½ tablespoon olive oil, remaining balsamic vinegar, roasted tomatoes, salt and pepper.
6. Spread horseradish cream on toasted ciabatta halves. Top with sliced steak and wilted watercress mixture. Serve alongside the watercress-tomato salad. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or strip steak. Adjust cooking time as needed.

What can I use instead of watercress?

Arugula or baby spinach make good substitutes for watercress.

How do I store leftovers?

Store components separately in the refrigerator. Assemble sandwiches just before serving to keep the bread from getting soggy.