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Sirloin Steak Sandwiches with Horseradish Mayo
Makes 4


  1. Whisk together mayonnaise, horseradish and mustard. Set aside.
  2. Pat steak dry with paper towel. Season steak all over with rosemary, salt and pepper. Grill steak, on BBQ preheated to medium, for 4 to 5 min. per side for medium-rare, or cook to preferred doneness. Let rest for 10 min. Slice thinly across the grain.
  3. To assemble, brush baguette sections with the horseradish mayo. Layer on steak slices, tomato and arugula. Close sandwiches to serve.

Tip: Add your favourite cheese for a more decadent sandwich.


  • 1/4 cup (60 mL) mayonnaise 
  • 2 tbsp (30 mL) prepared horseradish 
  • 1 tbsp (15 mL) Dijon mustard 
  • 16 oz (1-in, 2.5 cm thick, 500 g) top sirloin steak
  • 1 tbsp (15 mL) finely chopped fresh rosemary 
  • 1/2 tsp (2 mL each salt and pepper 
  • 1 baguette, halved lengthwise and cut crosswise into 4, toasted
  • 8 tomato slices
  • 2 cups arugula 500 mL