| |
| |
| 3 Tbs |
|
butter, divided |
|
| 1 |
|
12-ounce rib-eye steak, about 3/4 inch thick |
|
| 1 medium |
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red onion, thinly sliced into rounds |
|
| 1/4 cup |
|
mayonnaise |
|
| 2 Tbs |
|
prepared horseradish |
|
| 2 |
|
kaiser rolls, halved horizontally, lightly toasted |
|
| 1 cup |
|
arugula |
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|
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| |
| 1 |
Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; saute until soft and lightly browned, about 5 minutes. Transfer to plate. |
| 2 |
Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes. |
| 3 |
Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. |
| 4 |
Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve. |
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| |
| Servings: 2 |
| |
| Cooking Tips |
| Serve with French fries or potato chips and steamed broccoli. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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