Steak Sandwich


One Juicy Bite

Peppery arugula adds a nice bite to a juicy grilled steak slathered with creamy horseradish sandwiched between crusty bread slices.

Ingredients List

  • 1 lb skirt steak
  • Salt and pepper
  • ½ cup coffee liqueur
  • ½ cup cold coffee
  • 1 Tbsp. minced garlic
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 8 slices Pane Toscano bread
  • 4 Tbsp. horseradish
  • 1 medium greenhouse tomato, sliced
  • 1 cup loosely packed arugula
  • SERVES: 4


  1. Season the steak with salt and pepper. In a large zip top bag, pour in coffee liqueur, coffee, garlic, vinegar and oil and place the steak inside.
  2. Zip the bag closed and massage the marinade into the steak. Place in the refrigerator to marinate for 30 minutes.
  3. Preheat grill to 400°F. Grill steak for 8-10 minutes, flipping halfway through.
  4. Move the cooked steak to a large cutting board and let the steak rest for 5-10 minutes. Thinly slice the steak.
  5. For assembly, using the toaster, adjust the browning control to setting 4 and place 2 slices of bread in the toasting slots. Press the lever down fully to begin toasting cycle. Repeat with remaining slices.
  6. Spread horseradish among four slices of bread. Layer with sliced steak, tomato and arugula. Top with remaining slice of bread.
Russell Hobbs Steak Sandwich Recipe
Russell Hobbs Steak Sandwich Recipe