Sliced Steak Club Sub with Horseradish & Herb Sauce

Sliced Steak Club Sub with Horseradish & Herb Sauce
  • 4Servings


  • 8 slices bacon
  • 1 cup sour cream
  • 1/4 cup chopped mixed fresh herbs, such as parsley, chives and dill
  • 2 - 3 tablespoons freshly grated or prepared horseradish (preferably Gold's)
  • 1 clove garlic, grated
  • 1/2 lemon, juiced
  • Salt and coarsely ground black pepper
  • 1 1/2 pounds flank or flatiron steaks, at room temperature
  • 1 tablespoon Worcestershire sauce
  • EVOO, for drizzling
  • Watercress or upland cress
  • Sliced tomato
  • Thinly sliced red onion
  • 4 pieces baguette (8-10 inches each), split


Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan or parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. In a medium bowl, mix the sour cream, herbs, horseradish and garlic. Add the lemon juice and season with salt and pepper.

Meanwhile, heat an outdoor grill or cast-iron skillet over medium-high. Season the steak with Worcestershire and salt and pepper; drizzle with EVOO. Cook to desired doneness, about 6 minutes per side for medium-rare. Let rest 10 minutes; thinly slice against the grain.

Divide baguette bottoms among plates. Top with the sliced steak, bacon, watercress, tomato and onion. Add baguette tops slathered with the horseradish sauce.