Steak sandwich

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 2

Make delicious, filling, and juicy sandwiches with medium-rare New York strip steak (thin rib). The steak is pan-fried, then rested under foil for a few minutes and sliced against the grain, which will become the sandwich filling. To assemble, a mini focaccia is cut in half, topped with a slice of cheese, spread with mayonnaise sauce (the recipe is also provided below), and then the bun is filled with sliced steak, caramelized onions with thyme, and juicy arugula. All the flavors combine perfectly, creating a solid, restaurant-quality sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat

1 New York striploin steak, 340g, 2.5cm thick.
Olive oil
2 onions, sliced into rings
0.5 tsp fresh thyme leaves
1 serving mustard mayonnaise, recipe below
2 mini focaccias, cut in half horizontally
0.5 cup finely chopped arugula or cheese

Mustard mayonnaise

3/4 cup good quality mayonnaise
1 tbsp Dijon mustard
1 tbsp. grainy mustard
2 tbsp sour cream
1/8 teaspoon coarse salt
Mix all ingredients in a small bowl.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, focaccia bread, cheese, arugula, thyme, whole grain mustard, sour cream

Cooking the dish according to the recipe:

Season the steak generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a medium skillet over high heat until it begins to smoke. Then sear the steak for 1 minute on each side. Reduce the heat to low and cook for about 7-10 minutes, turning once, until medium-rare. Transfer the steak to a plate, cover tightly with foil, and let rest for 10 minutes. Slice the meat into strips.
In the same skillet, heat 1.5 tablespoons of olive oil over medium heat. Add the onion and thyme and cook for 10 minutes, stirring occasionally, until the onion is browned.

To assemble the sandwiches, spread 1 tablespoon of mustard mayonnaise on the bottom half of each bun. Layer the steak strips on top of the mayonnaise, season with salt and black pepper, and top with caramelized onions. Garnish with chopped arugula or cheese.

Categories:

recipe / Recipes for two / Pan / Dinner / Fast food / Sandwiches / Appetizers / Sandwiches / / Italian cuisine / Ina Garten / The Barefoot Countess

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