Spicy Steak and Watercress on a Roll

Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.

Ingredients

• 1 pound New York strip or other steak
• Salt and pepper
• 2 tablespoons freshly grated horseradish, from a 2-inch chunk of horseradish root
• ½ teaspoon sugar, optional
• ½ cup/4 ounces sour cream or crème fraîche
• 6 mini whole wheat rolls or brioche rolls
• Unsalted butter, at room temperature
• A few thinly sliced cornichons (optional)
• 2 thinly sliced jalapeños
• 1 large handful watercress sprigs or a combination of watercress, basil leaves and radicchio

• Nutritional Information

  • • Nutritional analysis per serving (6 servings)

      400 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 105 milligrams cholesterol; 389 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
2. Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
3. Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
4. Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.