Grilled Steak Bruschetta With Horseradish Cream

Season the steak with salt and plenty of pepper, pressing and rubbing the seasoning into the meat. Cover loosely and refrigerate for 2 hours or until ready to use.

Prepare a gas or charcoal grill.

In a bowl, stir the mayonnaise and horseradish together with salt and pepper. If the mixture seems too thick, add 1 teaspoon of water. Cover and refrigerate.

When the grill is ready, sprinkle the steak lightly with oil. Grill the steak for 8 to 10 minutes, turning once, or until the meat registers 125 degrees on a meat thermometer for medium rare (cook it a few minutes longer for medium beef). Remove the steak from the grill and transfer it to a cutting board; let it rest for 10 minutes.

Sprinkle the bread with oil and toast it on the grill until golden.

Thinly slice the steak and set half a slice on each piece of bread. Add a slice of tomato, a dollop of the horseradish cream, and sprinkle with scallions. Serve at once.