Marinated Steak and Onion Sandwiches with Horseradish Sauce

A few years ago, my husband bought a grilling recipe book.  We went through it, and tried a most of the things we thought we liked, and we came away with about four recipes we absolutely LOVE, and this is one of them.  And in reality, it's really not that bad for you, if you eat the right portion size {and open-faced}! The marinade and the horseradish sauce just make the sandwich, but the fact that everything is grilled, and I don't have to cook it, is what I really love most about it!!!

Marinade

2 cups of red wine

1 cup soy sauce

1/4 cup balsamic vinegar

3 Tbsp brown sugar

1 Tbsp minced garlic

1 tsp pepper

1/2 cup extra-virgin olive oil

1/2 tsp baking soda

Steak to grill, I just say grill your favorite choice of steak {the original recipe calls for 4 New York Strips steaks, each about 12 ounces and 1 inch thick...I usually do sirloin or rib eye}

2 red onions, sliced 1/4 inch rings

Sauce

1/2 cup of sour cream

1/4 cup of horseradish

salt

pepper

4 French rolls {wheat if you are trying to stay within the meal plan}

In a large bowl combine the marinade ingredients, wisk in the oil to blend. Divide the marinade, pouring 3 cups into a non-reactive baking dish and leaving 1 cup in the bowl.  Add the baking soda to the marinade in the baking dish for a tenderizing effect {the mixture may frizz a little}. 

Put the steaks into the dish with the marinade and baking soda, and turn to completely coat the steaks.  Let marinade at room temperature for about 30 minutes.

Place the sliced onions in the bowl with the marinade and gently stir to coat them evenly.  Set aside and let them marinade alongside the steaks.

In a medium bowl mix the sour cream and horseradish. Season with salt and pepper, and refrigerate until ready to use.

Prepare the grill for direct cooking over high heat on one side of the grill and medium heat on the other.  Brush the cooking grates clean. Remove the steak from the dish, and discard the marinade.  Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked until desired doneness, 6  to 8 minutes for medium rare, turning once.  While steaks are grilling, carefully remove onions from the marinade, keeping the bowl close by, and the grill the onions over direct medium heat for 6 to 8 minutes, turning once. Remove the onions from the grill, and put them back in the marinade bowl.  Toss to coat, and let the onions soak up the marinade while the steaks rest for 3 to 5 minutes.  Slice and toast the cut sides of the rolls over direct medium heat about 1 minute.

To assemble the sandwich, slice the steaks.  Pile the bottom of the roll with onions and layer with steak.  Top with horseradish sauce.  

For a healthy serving, spread 2 Tbsp of the sauce mixture on the bottom of a roll.  Top with 1 cup of onions, and 3/4 cup of sliced steak steak.  Enjoy!

Much love ~ Becky