the steaks are high...thyme is of the essence...
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Back at it again, third time this week. Steak is really good. Artisan bread from local markets is really good too. So when you combine the two, one would come to the conclusion that it will be really, really good. And, well, it was. Not the best I've ever had, but by no means unsatisfying. I tweaked it a little bit from the original.
Makes 2 very big sandwiches. Like really. We had leftover steak.
Steak Sandwiches
Mustard+Mayo Mixture
This is a bit different from the original — more Dijon mustard, more present flavor, and a tiny bit of kick, I thought.
1/3 cup good mayonnaise (I used Lemonaise...it's fantastic. I don't even know what about it makes it so great. Just go pick some up and trust me. They sell it at Atkins Farm)
3 tablespoons Dijon mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt and freshly ground (or not) black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
2 mini focaccia buns, sliced in 1/2 (I used some long slices of Kalamata olive bread with a little cut from the center, so they wouldn't be too thick.)
1/2 cup baby arugula
For the mustard+mayo mixture, simply whisk it all together and serve at room temp.
Season the steak generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a 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, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute 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 a tablespoon of the mustard+mayo mixture on the bottom half of each bun-thing. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Back at it again, third time this week. Steak is really good. Artisan bread from local markets is really good too. So when you combine the two, one would come to the conclusion that it will be really, really good. And, well, it was. Not the best I've ever had, but by no means unsatisfying. I tweaked it a little bit from the original.
Makes 2 very big sandwiches. Like really. We had leftover steak.
Steak Sandwiches
Mustard+Mayo Mixture
This is a bit different from the original — more Dijon mustard, more present flavor, and a tiny bit of kick, I thought.
1/3 cup good mayonnaise (I used Lemonaise...it's fantastic. I don't even know what about it makes it so great. Just go pick some up and trust me. They sell it at Atkins Farm)
3 tablespoons Dijon mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt and freshly ground (or not) black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
2 mini focaccia buns, sliced in 1/2 (I used some long slices of Kalamata olive bread with a little cut from the center, so they wouldn't be too thick.)
1/2 cup baby arugula
For the mustard+mayo mixture, simply whisk it all together and serve at room temp.
Season the steak generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a 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, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute 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 a tablespoon of the mustard+mayo mixture on the bottom half of each bun-thing. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
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on Thursday, July 22, 2010 at 8:17 PM.
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