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1
Preheat a grill pan or outdoor grill on high.
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2
Season the steak with 2 tablespoons of the Worcestershire, the garlic, salt, and pepper, drizzle with some EVOO, and marinate for 5 minutes.
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3
Drizzle the tomatoes and red onion slices with a little EVOO, the remaining 2 tablespoons of Worcestershire, and some salt and pepper.
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4
Place on the grill and cook until well marked on both sides, 2 to 3 minutes.
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5
Remove from the grill and reserve.
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6
Grill the flank steak for 6 to 7 minutes on each side.
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7
Remove the steak from the grill to a cutting board to rest for 5 minutes.
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8
Split the baguette lengthwise without cutting it all the way through, then cut into 4 equal sub-style rolls.
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9
Drizzle EVOO over the inside and season with salt and pepper.
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10
Place the open-faced cut rolls on the grill, oiled insides exposed.
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11
Place a heavy pan atop the bread to keep it flat on the grill.
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12
Grill until well marked, 1 to 2 minutes.
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13
In a bowl, combine the sour cream, horseradish, mustard, and parsley and season with salt and pepper.
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14
Thinly slice the flank steak on an angle, cutting the meat against the grain.
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15
To assemble the sandwiches, slather the inside of the grilled bread with the horseradishDijon cream.
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16
Divide the sliced steak, grilled red onions, and tomatoes among the 4 grilled baguette rolls.
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17
Pile some arugula or watercress on each sandwich and serve.
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18
When measuring out Worcestershire sauce, pop that jigger-safety-trigger, annoying plastic thing-a-ma-bob off the top of the bottle before you pour, or you will shake your arm off trying to come up with 1/4 cup!
