Steak Sandwich
Equipment
Ingredients
- 2 bottom round, or ribeye, or New York Strip steaks about 1- 1 ½inch thick
- 1 tbsp olive or avocado oil
- ½ tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2-4 garlic cloves crushed
- 2 fresh rosemary or thyme
- 2 Ciabatta bread
- ½ yellow onion
- lettuce or/and arugula
- 2-3 slices Jack cheese
- ½ tsp Balsamic vinegar optional
- 2 tbsp mayonaise
- 1 tbsp Chilli sauce
- ¼ chopped pickled cucumber
Instructions
Make the steaks.
- Heat the skillet and add oil. Pat the steak dry. Season with salt and pepper. Use high heat.
- Place the steaks in the skillet and cook for 3-4 minutes on each side. If the side has the white fat part, make sure to sear that side first so that you get more crispy crust.
- Reduce the heat to medium low. Add butter, garlic, and rosemary. Spoon the butter over steaks for another 4-5 minutes or until it reaches your desired doneness.
- Transfer the steaks to a cutting board and allow them to rest at least 10 minutes before slicing. Or you can store them in the fridge overnight for the sandwich. The steaks will turn light pink and no juice will come out if you keep them overnight.
Prepare bread and sauce
- Oil the bread and toast it in the skillet. Saute the onion until translucent while toasting bread.
- Make the sauce by combining mayonnaise, chili sauce, and chopped pickled cucumber.
Build the sandwiches
- Slather the sauce on the toasted bread.
- Add lettuce and arugula. Drizzle some Balsamic vinegar.
- Layer the thinly sliced steaks and cheese.
- Optionally, use the blow torch to melt the cheese. This will help the bread glue on to the rest of the sandwich better. Enjoy!