(Lifestyle.msn.com)
Updated: 2007-09-29 17:11

Makes 6 sandwiches

Prep: 35 minutes

Cook: 30 minutes

Ingredients

1 recipe Horseradish Sauce (see recipe below)

1-1/2 teaspoons dried oregano, crushed

1-1/2 teaspoons coriander seed, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons butter

2 large sweet onions, such as Texas 1015 or Vidalia, cut into 1/4-inch-thick slices (about 4 cups)

2 cloves garlic, minced

1-1/2 pounds beef flank steak or boneless beef top sirloin steak, cut 1 inch thick

6 small romaine lettuce leaves

6 purchased bakery sourdough rolls or 12 slices sourdough bread, toasted

Directions

1. Prepare Horseradish Sauce; cover and chill. In a small bowl combine oregano, coriander, salt, and pepper; set aside. In a 12-inch nonstick or cast iron skillet, melt butter over medium-low heat. Add onions, garlic, and half (about 2 teaspoons) of the spice mixture. Cook, covered, for 13 to 15 minutes until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from skillet; set aside. Wipe skillet clean.

2. If using flank steak, score meat on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Rub steak on both sides with the remaining half of the spice mixture. Heat the same skillet over medium-high heat until very hot. Add steak. Cook, uncovered, for 12 to 16 minutes or until meat is medium-rare (145 degree F), turning once. Remove meat from skillet to cutting board; cover with foil and let stand 10 minutes.

3. Thinly slice steak across the grain. To serve, arrange lettuce leaves and steak on bottoms of rolls. Top with onions; dollop with Horseradish Sauce. Add roll tops. Makes 6 sandwiches.

Horseradish Sauce: In a small bowl stir together 3/4 cup mayonnaise, 1 to 2 tablespoons prepared horseradish, 1 tablespoon lime juice, and 1/2 teaspoon dried oregano, crushed.