recipes barefoot contessa

Steak Sandwich (Makes 2 Sandwiches)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1 (1-inch thick) 12 oz. boneless beef top loin steak (New York Strip)
Kosher salt and freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
½ teaspoon fresh thyme leaves
Mustard Mayo
2 mini foccacia buns, sliced in half
½ cup baby arugula

Mustard Mayo:
¾ cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium sauté 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 sauté pan, heat 1½ tablespoons of olive oil over medium heat. Add the onion and thyme and sauté for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. 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 top the sandwiches with the top half of the buns.

Mustard Mayo:
Whisk the ingredients together in a small bowl. Serve at room temperature.