© Ryland Peters & Small 2014
A good steak sandwich isn’t always the easiest to come by. It’s hard to find the right combination of a good steak, spiced perfectly and topped with a bounty of trimmings that add the perfect amount of flavor and texture when placed on a perfectly crispy loaf of bread. This sandwich features a perfectly cooked steak, sauteed onion served on country bread with dijonnaise, augula and blue cheese.
steak sandwich with blue cheese & arugula 2 (12-ounce) 1-inch thick New York strip steaks, boneless beef top loin Kosher salt Fresh ground peppercorn Olive oil 4 onions sliced in rings ½ tsp. (1 oz) fresh thyme leaf 2 bulbs of garlic, minced Dijonnaise (p.xx) 1-2 loaves of the country bread (p.xx) 1 cup (8oz) of arugala 4-8 ounces of Blue Cheese, crumbled
Makes 4
hot & cold sandwiches
Season the steaks with salt and pepper on both sides. Heat 2-4 Tbsp. of olive oil in a medium pan over high until it’s very hot, almost smoking. Sear the steaks for one and half minutes per side and then reduce the heat to low and cook the steak for about 8 to 12 minutes, turning once, until they are very rare in the middle. Remove the steaks from pan and place on a plate. Cover tightly with foil and allow to sit in the fridge for ten minutes. Slice the steak into strips. Using the same pan, heat 3 Tbsp. Of olive oil over medium heat. Add the onion and thyme and sautee for ten minutes, until the onion is caramelized. Stir occasionally. Add the garlic at the last two minutes. Cut the country bread lengthwise and into large sandwich rolls. Spread a tbsp. Of Dijonnaise (p.xx) on the bottom half of each bun. Place a layer of the steak strips on top of the Dijonnaise, sprinkle with salt and pepper and top with caramelized onion rings. Set the arugula on top of the onion rings and spread 1-2 ounces of blue cheese on top. Cover with the top half of the buns.