From Chef Whitney Otawka
Ingredients
Makes 2 sandwiches
Steak
- 8 oz top sirloin or strip loin steak
- ½ tsp fresh thyme, minced
- ½ tsp fresh rosemary, minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 Tbsp La Padella® Sauté Oil
Horseradish Chimichurri
- 1½ cups packed parsley leaves (about 1 bunch)
- 2 Tbsp red onion, minced
- ½ garlic clove, minced
- ¼ cup Agrumato-Method Horseradish Olive Oil
- 2 Tbsp red wine vinegar
- 1 tsp kosher salt
To Assemble and Serve
- 2 – 8-in long hoagie rolls or baguettes
- 2 Tbsp butter, softened
- Mayonnaise
- Horseradish Chimichurri
- Flaky sea salt
- 1 Tbsp plus 1 tsp Agrumato-Method Horseradish Olive Oil
- 1 cup arugula leaves
- 1 tsp lemon juice
- 2 oz sliced provolone cheese
Directions
Steak
Preheat oven to 300°F. Season the steak with thyme, rosemary, salt, pepper, and garlic powder. Let rest at room temperature for 1 hour. Add La Padella® Sauté Oil into a large sauté pan and place over medium-high heat. When the pan is ready, sear both sides of the steak until caramelized, about 4 minutes. Remove steak from heat and place on a wire rack over a baking tray. Roast in the oven until an internal temperature reaches 125°F. Remove from oven and let cool to room temperature, then place in the refrigerator to thoroughly chill before slicing against the grain as thinly as possible.
Horseradish Chimichurri
Use a knife to finely chop the parsley. Place parsley in a mixing bowl and add the red onion, garlic, Agrumato-Method Horseradish Olive Oil, red wine vinegar, and salt. Let marinate for at least 1 hour before using.
To Assemble and Serve
Cut the bread in half and brush the interior sides with the softened butter. Heat a large pan over medium heat. Place the bread, buttered side down, onto the pan and toast until golden brown. Remove from heat and let cool. Spread desired amount of mayonnaise onto bread. Lay the bottom slices of each sandwich out and spread 1 Tbsp of Horseradish Chimichurri over each piece. Toss the steak with 1 Tbsp of Agrumato-Method Horseradish Olive Oil and a healthy pinch of flaky sea salt. Divide the steak onto the bottom of each sandwich. Top each with 2 Tbsp of Horseradish Chimichurri. Dress the arugula with the remaining 1 tsp Agrumato-Method Horseradish Olive Oil and lemon juice. Add to the sandwich. Lay 1 oz of sliced provolone onto each and top with remaining bread.