Strip Steak Sandwiches with Horseradish Mustard Butter

This simple steak sandwich recipe is perfect for a gourmet lunch on the go. I usually double this recipe and wrap the sandwiches up in plastic wrap for the week. It's quick and easy, and tastes like it took hours and hours of painstaking preparation. The New York Strip steak is my favorite cut to use for this recipe, but it also works nice with a good rib eye steak.

Ingredients

• 6 tbs unsalted butter
  
• 3 tbs drained bottled horseradish
  
• 3 tbs Dijon mustard
  
• 1 1/2 tbs minced shallot
  
• 2 10 oz New York Strip Steaks
  
• 2 large baguettes
  
• 1 large bunch watercress, tough stems removed

Recipe Directions:
Preheat broiler. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until well blended. Pat steaks dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steaks with 1 tablespoon mustard butter mixture, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter mixture, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.) Cut baguettes crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute. Holding knife at a 45-degree angle, very thinly slice steaks across the grain. Spread cut sides of bread with mustard butter and mound steaks on half of bread. Top with watercress and remaining bread. Serve immediately.
Source:Strip Steak Recipe