A Gluten-Free Blog for the Taste Full World

Steak Sandwiches March 23, 2009

Filed under: Found Foodies — Laura @ 7:23 pm
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This morning I was searching for food blogs I enjoy and want to share, and I came across a recipe for you. has a gourmet steak sandwhich the author adapted from Ina Garten (one of the Food Network gods).  Doesn’t it looks fabulous? Tender steak, fresh arugula (I would use spinach as I’m not an arugula fan) and crunchy bread with savory, creamy mustard waiting under each bite… yum. Serve these at a poolside picnic for a few friends with roasted potato salad and a glass of red wine.


Steak Sandwiches
Adapted from Ina Garten

Makes 2 very big sandwiches

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2 (we used a small ciabatta)
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 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 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**
1/3 cup good mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt


** If you don’t like mayo, or are allergic to eggs, substitute an equal amount of sour cream (light works just as well). I recommend Daisy brand because it doesn’t have fillers, preservatives or chemicals. For a sweeter dressing, add a little honey to the mixture. For heat, I suggest a dash of cayenne pepper. The possibilities are endless for something like this.