Open-Faced Beef Sandwiches With Greens And Horseradish Cream

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2 1/2 tablespoons drained prepared horseradish

2 tablespoons light sour cream

2 tablespoons crème fraîche

Cooking spray

3 1/2 cups vertically sliced onion (about 2 large)

1/2 teaspoon kosher salt, divided

1 (1-pound) flank steak, trimmed

1/4 teaspoon freshly ground black pepper

2 cups trimmed arugula

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

4 (1 1/2-ounce) slices Texas toast, lightly toasted

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