Grilling
Steak Sandwich
Description
The BEST steak sandwich recipe with caramelized onions, Brie cheese, and fig jam. An easy, gourmet steak sandwich that's perfect for parties.
Ingredients
- 1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak*
- Kosher salt
- Ground black pepper
- 2 ½ tablespoons extra-virgin olive oil divided
- 2 large red onions thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter melted and divided
- 2 large (or 4 medium) focaccia or ciabatta buns or 1 baguette, or 8 mini-sized French rolls, pretzel buns, or similar soft, but sturdy buns for sliders
- 1 cup baby arugula
- 6 ounces Brie cheese cut into thin slices
- ½ cup fig jam
Directions
- Remove the steak from the refrigerator and place it on a plate. With paper towels, pat both sides dry and season liberally with salt and pepper on both sides. Let it come to room temperature while you caramelize the onions.
- For the Dijon onions, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the sliced onions and 1/4 teaspoon of kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes.
- Remove from heat and stir in the Dijon mustard to evenly coat the onions. Remove the onions to a plate or bowl, then with a paper towel, carefully wipe the skillet clean.
- Preheat the oven to 350°F. Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium-high heat. Once the oil is very hot and almost smoking, add the seasoned steak. Sear the for 1 minute on each side, then reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the center and an instant-read thermometer inserted in the center reaches 125°F.
