Ingredients

4 servings

　　2 pounds flank steak

　　1/4 cup Worcestershire sauce (eyeball it)

　　3 garlic cloves, chopped

　　Salt and freshly ground black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　4 plum tomatoes, sliced into thirds lengthwise

　　1 large red onion, sliced into 1/2-inch-thick disks

　　1 baguette

　　1 cup whole or reduced-fat sour cream (eyeball it)

　　3 tablespoons prepared horseradish

　　1 heaping tablespoon Dijon mustard

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　1 bunch of arugula or watercress, cleaned and trimmed (a couple of cups)

　　

Step 1

Preheat a grill pan or outdoor grill on high.

　　

Step 2

Season the steak with 2 tablespoons of the Worcestershire, the garlic, salt, and pepper, drizzle with some EVOO, and marinate for 5 minutes.

　　

Step 3

Drizzle the tomatoes and red onion slices with a little EVOO, the remaining 2 tablespoons of Worcestershire, and some salt and pepper. Place on the grill and cook until well marked on both sides, 2 to 3 minutes. Remove from the grill and reserve.

　　

Step 4

Grill the flank steak for 6 to 7 minutes on each side. Remove the steak from the grill to a cutting board to rest for 5 minutes.

　　

Step 5

Split the baguette lengthwise without cutting it all the way through, then cut into 4 equal sub-style rolls. Drizzle EVOO over the inside and season with salt and pepper. Place the open-faced cut rolls on the grill, oiled insides exposed. Place a heavy pan atop the bread to keep it flat on the grill. Grill until well marked, 1 to 2 minutes.

　　

Step 6

In a bowl, combine the sour cream, horseradish, mustard, and parsley and season with salt and pepper.

　　

Step 7

Thinly slice the flank steak on an angle, cutting the meat against the grain.

　　

Step 8

To assemble the sandwiches, slather the inside of the grilled bread with the horseradish–Dijon cream. Divide the sliced steak, grilled red onions, and tomatoes among the 4 grilled baguette rolls. Pile some arugula or watercress on each sandwich and serve.

　　

Tidbit

Step 9

When measuring out Worcestershire sauce, pop that jigger-safety-trigger, annoying plastic thing-a-ma-bob off the top of the bottle before you pour, or you will shake your arm off trying to come up with 1/4 cup!

　　Rachael Ray 365: No Repeats