Steak Tartines with Red Peppers and Horseradish Mayonnaise

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[Recipe here originally]
I’ve been at a loss for what to cook lately but these steak tartines with red peppers and horseradish mayonnaise totally brought me out of my slump. These steak tartines are easy to prepare and only a handful of ingredients! The best part about these steak tartines with red peppers is how customizable they are; mix and match any ingredients for a delicious dinner any night of the week.
#Grade
Serves: 4
Cost: $$
Skill Level: Easy
Time to Make: About 40 minutes (10 minutes inactive)
#Ingredients for Steak Tartines with Red Peppers and Horseradish Mayonnaise
1 pound flank, skirt, or ribeye steak
1½ cups shredded pepper jack cheese
4 slices sourdough bread
2 red bell peppers
1 tablespoon neutral oil (such as grapeseed or canola)
Extra virgin olive oil
Salt and pepper to taste
**HORSERADISH MAYONNAISE**
2 tablespoons mayonnaise
1 teaspoon prepared horseradish (more or less to taste)
1 teaspoon extra virgin olive oil
**ARUGULA**
5 ounces arugula
1 teaspoon extra virgin olive oil
Juice of 1 small lemon, more or less depending on preference
Salt and pepper to taste
#Method
**Prepare Ingredients:**
Preheat oven to 375ºF. Trim and deseed the bell peppers and thinly slice. Pat the steak dry and then dice the steak into small cubes and season all over with salt and pepper. Toss the arugula with 1 teaspoon extra virgin olive oil, lemon juice, and season lightly with salt and pepper. Keep in the fridge until ready to serve.
**Prepare Horseradish Mayonnaise:**
In a small bowl, combine the horseradish, mayonnaise, and 1 teaspoon extra virgin olive oil. Season with salt and pepper if desired. Mix until smooth and creamy and set aside.
**Prepare the Bread and Bell Peppers:**
Brush the bread lightly with extra virgin olive oil on both sides and season with salt and pepper. Arrange on one side of a baking sheet. Place the sliced peppers on the other side of the baking sheet and drizzle with extra virgin olive oil and season with salt and pepper. (Note: Use 2 baking sheets if one isn’t large enough) Transfer to the oven and bake for 10 minutes. Flip and roast an additional 10 minutes or until the bread is golden brown all over and the peppers have softened. Remove the pan from the oven and turn the broiler on. Leave the toast and the peppers on the sheet pan as you will reuse the pan.
**Prepare the Steak:**
Add the 1 tablespoon neutral oil to a skillet and turn the heat to high. Once the oil is very hot and shimmering, add the steak but do not overcrowd the pan. Cook in batches if necessary. Cook without moving for 2 minutes and then flip and cook an additional 2 minutes or until the steak is just cooked through and the pieces have begun to form a crust. Transfer to a bowl and set aside.
**Assemble the Steak Tartines:**
Spread 1 teaspoon of the horseradish mayonnaise evenly on each slice of bread. Divide the shredded cheese between each slice of bread. Next, add the roasted bell peppers on top of the cheese. Finally, pile the steak on top of each piece toast. Transfer to the broiler for 2-3 minutes or until the cheese is melted and the steak is golden brown on top. Remove from the broiler.
**To Serve:**
Sprinkle a few pieces of dressed arugula on top of each steak tartine. Arrange the remaining arugula on 4 plates and serve a tartine next to each salad. Serve with more horseradish mayonnaise on top, if desired. Enjoy!