Grilled Flank Steak Sandwich with Horseradish and Pickles
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Steak sandwiches are a great way to serve up leftover flank steak for lunch. Horseradish and homemade pickles add a tangy flavor that compliments the juicy grilled steak. 

Technique tip: When reheating, warm leftover steak in an oven (set at 350 degrees) for 8 minutes per pound. 



  • Horseradish cream sauce

    • 1/2 cup crème fraiche or sour cream
    • 1/4 cup heavy cream
    • 1/4 cup prepared horseradish
    • 2 tablespoons chives, chopped
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon Worcestershire sauce
    • 1 lemon, juiced
    • Kosher salt
    • Freshly cracked pepper
  • Sandwich

    • 2 cups cabbage, very thinly sliced
    • 2 tablespoons vinegar
    • 8 slices rye bread, preferably country, ½-inch thick slices
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic
    • 3/4 pound flank steak, sliced as thin as possible
    • 1 cup assorted pickles (I like cucumber and onion)
    • 1 cup horseradish cream
  • Homemade pickles

    • 1 cup sugar
    • 1 cup water
    • 1 cup white wine vinegar
    • 1 clove
    • 1 cinnamon stick
    • 1/4 teaspoon red pepper flakes
    • 3 peppercorns
    • 2 cucumbers thinly sliced


For the horseradish sauce:

1. Combine all ingredients in a bowl and season with salt and pepper to taste. Chill in the fridge before assembling the sandwiches. Can refrigerate for 2-3 days. 

For the homemade pickles: 

1. In a medium pot, bring sugar, water and white wine vinegar to a boil. 

2. Add one clove, cinnamon stick, red pepper flakes and peppercorns. 

3. Pour the liquid over the vegetables and allow to cool to room temperature. Add them to an air-tight storage container, like a canning jar. 

4. Store for three days in the fridge before use. 

5. Can last 1-2 years refrigerated.

For the sandwich: 

1. Season the cabbage with the vinegar and a generous sprinkle of salt and toss in a bowl. Allow to sit in the fridge for two hours. Drain the excess liquid before using. 

2. Reheat flank steak by warming it an oven set at 350 degrees at 8 minutes per pound. 

3. Prepare a griddle or your grill over a medium-high heat or flame. 

4. Brush olive oil on all sides of the bread. Toast on the griddle or on the grill. Rub with garlic and season with salt and pepper as soon as the bread comes off and is cool enough to handle. The warmer the bread, the stronger the aroma of garlic. 

5. Divide the meat between four slices of bread.

6. Spread the horseradish cream liberally over the remaining four slices, top with the pickles and cabbage.