Sunday, January 9, 2011

Steak Sandwich

Alright meat-lovers, here you go, a delicious, simple steak sandwich, complements of SmittenKitchen.

Makes 2 very big sandwiches

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak (I used 2 sirloin filets instead)
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2 (I used a sliced ciabatta loaf)--This is something I would probably was a bit to "bready" for Matt and my taste.  I would probably switch to a good wheat loaf or just something that doesn't have as much of an interior.
1/2 cup baby arugula

Season the steak with salt and pepper on each side. Heat 1 tablespoon of olive oil in a medium-sized pan over high heat until it’s steaming, then sear each side of the steak for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once. Remove from pan and put on a plate, cover tightly with foil, and set aside for 10 minutes. 
Slice the steak into strips.
Using the same saute pan while steak sits aside on foil-covered plate, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and saute for about 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To make the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of the bread. Place a layer the of steak strips on top of the mayo, and top with the onion rings. Place the baby arugula on top piece of bread, and fold over to make sandwich.  ENJOY!
Mustard Mayo
1/3 cup good mayonnaise  (I use olive oil based Mayo because it is a bit better for you than real Mayo)
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a bowl. Serve at room temperature.

I served this with a baked potato and a homemade caesar salad that ended up not tasting to "caesar-like" so I won't bother giving you all the recipe...but the pictures are pretty!

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