Steak Smushi

1 large beefsteak tomato, cut into 4 thick slices

2 tablespoons olive oil (divided)

Salt and pepper to taste

1 medium onion, cut into thick slices

1 pound marinated flank steak (your favorite marinade)

2 teaspoons creamy horseradish

2 tablespoons mayonnaise

Butter

4 slices hearty rye bread

Boston lettuce

Coarse salt

1 tablespoon chopped chives (optional)

Heat grill.

Gently coat tomato slices in 1 tablespoon of the olive oil and salt and pepper. Likewise, toss onion slices in 1 tablespoon of the olive oil, salt and pepper. Grill tomatoes 1½ to 2 minutes on each side. Grill onions in a foil packet for 5 minutes. Check; grill longer if necessary.

Cut steak into four pieces and grill 5 minutes on each side, longer if you want it more done than medium-rare. Remove steak and tent it with foil on a plate for 20 minutes.

While meat grills, combine mayonnaise and horseradish in a small bowl. Transfer mixture to a plastic kitchen bag and cut a small hole in one corner.

Butter each slice of bread and cover with a couple pieces of lettuce. Put tomato slices on top of lettuce.

Cut cooked steak into ⅛-inch slices and arrange on each sandwich. Squeeze horseradish sauce over meat. Distribute onions evenly over each sandwich; sprinkle with chives (if using) and coarse salt.

Serves four.

Cook's note: Tomatoes and onions can be pan-roasted; steak can be broiled.