I've made this sandwich more times than I can count, and have never been disappointed. Originally featured on Barefoot Contessa, the only change I’ve made to her recipe is grilling the bread prior to assembling the sandwich. I like a bit of a crunch.
Recipe adapted from Ina Garten
Makes 4 sandwiches
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt and freshly ground black pepper
1 large yellow onion, sliced in rings
1 recipe Mustard Mayo, recipe follows
4 ciabatta rolls, sliced in 1/2
1 cup arugula
Season the steak 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.
In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion, sprinkle with salt and pepper, and sauté until the onions are browned and caramelized, about 10 minutes.
Heat a grill pan on medium-high heat. Drizzle olive oil over sliced bread and place on the grill for several minutes, until bread is golden.
To assemble the sandwiches, spread a spoonful of Mustard Mayo on the bottom half of each roll. Place a layer of steak strips on top of the mayo. Carefully arrange a handful of arugula over the steak and top with the caramelized onions and cover the sandwiches with the top half of the rolls.
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.
Yield: 1 cup