A delicious steak sandwich served on a chewy ciabatta roll
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Ingredients
12ouncesNew York strip steak
Kosher salt
Black pepper
Olive oil
2yellow onionssliced in rings
½teaspoonfresh thyme leaves
2sub bunsa loaf of French bread, or other rustic bread
½cupbaby arugula
For the Mustard Mayo:
⅓cupmayonnaise
2tablespoonsDijon mustard
1tablespoonwhole-grain mustard
2tablespoonssour cream
⅛teaspoonKosher salt
Instructions
Make the Mustard Mayo:
Stir all ingredients together in a small bowl. Set aside.
For the Sandwiches:
Season the steak liberally with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute.
Reduce the heat to low and cook the steak for about 7 to 10 minutes for rare, up to 15 minutes for well done. Remove to a plate, cover tightly with foil, and allow to sit for 10 minutes while you cook the onions.
Using the same pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread Mustard Mayo on top and bottom of the bun. Place a layer of steak strips on the bottom of the bun, sprinkle with salt and pepper and top with the caramelized onions. Place baby arugula on top of the onions and cover the sandwich with the top half of the bun.