1 lb (500 g) large cremini mushrooms
2 tbsp (30 mL) olive oil
1 1/2 lb (750 g) flank steak
4 tsp (20 mL) steak seasoning
2/3 cup (150 mL) mayonnaise
3 tbsp (45 mL) horseradish
12 slices Ben’s® Holsum White Bread, toasted
2 cups (500 mL) packed arugula
2 tomatoes, sliced
1. Thread mushrooms onto skewers; drizzle with olive oil and season with 1 tsp (5 mL) steak seasoning. Rub flank steak with remaining steak seasoning; set aside.
2. Preheat grill to medium-high heat; grease grates well. Grill steak, turning once, for 4 to 5 minutes per side for medium-rare or cook as desired. Let stand for 10 minutes; slice thinly.
3. Meanwhile, grill mushroom skewers, turning occasionally, for 8 to 10 minutes or until mushrooms are well marked and tender. Remove from skewers and slice.
4. Stir together mayonnaise and horseradish; spread over 6 slices of bread. Top with arugula, tomatoes, steak and mushrooms; cap with remaining bread. To serve, cut in half.
Tip: If using bamboo skewers, soak for 15 to 20 minutes in water first to prevent charring on the grill.