Steak Sandwich

Every time I've seen Ina Garten make this, I've wanted it. So I finally made my own. And it was quite good.

I actually cut a couple of corners though and think it would have been better if I hadn't. The original recipe calls for a New York strip steak, but I went for a cheaper skillet steak. I think I cooked the steak well (Woo! I've never done that before!), but the cut itself was a bit gristly. So definitely splurge on the better steak. And try to find focaccia bread, if at all possible. I couldn't find focaccia buns, and I have no doubt that that would have really kicked up the taste.

As always, the serving sizes that are recommended for these Food Network recipes are ridiculous. It says this recipe makes 2 sandwiches, but I easily made 4. And the mustard mayo that is a part of this recipe is not only good but makes a ton, so you'll have plenty leftover to use on any other sandwiches you may want to make this week.

I also recommend using only 1 onion (the original recipe calls for 2) since I had way too many onions leftover.

Steak Sandwich
A variation on this recipe by Ina Garten

1 12-ounce 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
1 yellow onion, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

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 1 1/2 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 cover the sandwiches with the top half of the buns.

Mustard Mayo

3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

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