Open-Faced Beef Sandwiches with Greens and Horseradish Cream

Ingredients

• 2 cups arugula trimmed
• 1 teaspoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons crème fraîche 
• 1 pound flank steak trimmed
• 2.5 tablespoons horseradish prepared drained
• 0.5 teaspoon kosher salt divided
• 2 teaspoons olive oil extra virgin extra-virgin
• 3.5 cups onion vertically sliced ( 2 large)
• 2 tablespoons cream light sour
• 6 ounce texas toast croutons lightly toasted

Equipment

• bowl
• frying pan
• broiler
• broiler pan

Directions

1. To prepare cream, combine horseradish, sour cream, and crme frache in a small bowl; cover and chill.
2. Preheat broiler.
3. To prepare sandwich, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
4. Add onion and 1/8 teaspoon salt to pan; cover and cook 10 minutes, stirring frequently. Uncover and cook 10 minutes or until onion is golden brown.
5. Sprinkle steak with 1/8 teaspoon salt and pepper.
6. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.
7. Let stand 5 minutes.
8. Cut steak diagonally across the grain into thin slices.
9. Combine steak and remaining 1/4 teaspoon salt in a bowl, and toss to coat.
10. Combine arugula, oil, and vinegar in a medium bowl; toss gently.
11. Spread 2 tablespoons horseradish cream over each bread slice; top each with about 1/3 cup onion, 1/2 cup arugula mixture, and 3 ounces of steak.