- 1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
- Montreal Steak Seasoning
- Salt and pepper
- Olive oil
- 2 yellow onions, sliced in rings
- 1/2 teaspoon fresh thyme leaves
- Mustard Mayo, recipe below
- 2 small ciabatta buns
- 1/2 cup arugula
- 1 tomato, sliced
- 1/3 cup good mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons sour cream
- 1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl and set aside until assembling sandwiches.
- Season the steak liberally with Montreal Steak Seasoning, 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.
- Layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings.
- Place the arugula and sliced tomato on top of the onion rings, and cover the sandwiches with the top half of the buns.
Recipe from Smitten Kitchen.