Open-Faced Florida Beef Culotte Sandwich

Ingredients

Preparation

Preheat a large cast iron pan or saute pan over medium-high heat. Lightly trim any excess fat from the Culotte steak. Score the fat side of the steak with a sharp knife, making sure not to cut deep into the meat. Generously season the steak with the preferred seasoning blend. Add the vegetable oil to the pan, and carefully add the beef. Cook evenly on both sides for 3 to 4 minutes until the desired doneness is reached. Remove the steak from the pan to let it rest before slicing thin against the grain.

Prepare the Seminole Horseradish Sauce and other sandwich toppings. Use a small bowl to combine all horseradish sauce ingredients and mix thoroughly. Taste and adjust the seasoning with salt and pepper. Keep and serve cold. In a different small bowl, combine the red onion and vinegar. Cover and set aside for later. In another mixing bowl, combine the arugula, lemon and olive oil. Toss to combine and season to taste with salt and pepper. Keep cold.

Set the oven to broil. Place the 2 halves of the ciabatta on a cookie sheet, then lightly drizzle with a few splashes of olive oil and add the minced garlic. Carefully place the seasoned bread in the oven to toast for about 2 or 3 minutes.

To assemble the open-faced sandwich, evenly top the bread halves with tomato, the dressed arugula, Seminole horseradish sauce and thin-sliced Florida beef. Garnish the top of each sandwich with the marinated red onion and serve with extra Seminole horseradish sauce.

Nutrition

• Calories Per Serving582
• Fat16g
• Cholesterol95mg
• Sodium1433mg
• Carbohydrates66g
• Fiber4g
• Protein43g