Steak sandwiches are a beloved classic that never go out of style.
Whether you’re looking to impress guests or treat yourself to a gourmet meal at home, this recipe is a winner.
Let’s dive into the delicious details of making steak sandwiches that you’ll want to enjoy on repeat.
Ingredients
For the steak:
- 16 oz sirloin steak, NY strip, ribeye, filet mignon, flank, or skirt steak
- 2 tbsp avocado oil or another neutral oil
- Salt & pepper to taste
- 3 tbsp butter
- 4 whole garlic cloves
- 6 sprigs fresh rosemary or thyme
For the arugula:
- 5 oz arugula
- 2 tbsp olive oil
- 1 lemon, juiced
- 3 garlic cloves, minced
- Salt & pepper to taste
For the garlic mayo:
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 3 garlic cloves, minced
- Salt & pepper to taste
For the sandwich:
- 1-2 baguettes, depending on your preferred sandwich size
- 1/2 cup shaved parmesan cheese
Instructions
1. Prepare the Steak:
- Take the steaks out of the fridge and let them rest at room temperature for about 10 minutes. This helps them cook more evenly.
- Season the steaks generously with salt and pepper on all sides.
- Heat a cast iron skillet over medium-high heat until it’s very hot, then add the avocado oil.
- Place the steaks in the skillet and sear on both sides until a crust forms, about 4 minutes per side.
- Lower the heat to medium-low and add the butter, garlic cloves, and fresh herbs to the skillet. Baste the steaks with the melted butter mixture for a minute or two. For medium-rare, the internal temperature of the steak should reach 130°F.
- Transfer the steaks to a cutting board, cover with foil, and let them rest for at least 10 minutes. This step is crucial as it allows the juices to redistribute within the meat, making it more tender and flavorful.
- Once rested, slice the steak thinly against the grain.
2. Toast the Baguette:
- Preheat your oven to 350°F.
- Halve the baguette and place it in the oven to toast for about 10 minutes. You want a light toast, so keep an eye on it to prevent it from getting too brown or crispy.
3. Prepare the Arugula and Garlic Mayo:
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Add the arugula to the bowl and toss to coat the leaves evenly with the dressing.
- For the garlic mayo, simply mix the mayonnaise, lemon juice, minced garlic, salt, and pepper in a medium bowl. If you’re short on time, a store-bought garlic mayo can be a good alternative.
4. Assemble the Sandwich:
- Spread a generous amount of garlic mayo on both sides of the toasted baguette.
- Layer one side with thin slices of steak, followed by a portion of the dressed arugula.
- Top with shaved parmesan cheese for an extra touch of flavor.
- Place the other half of the baguette on top to complete the sandwich.
- Cut the sandwich in half before serving for easy handling and enjoyment.
Tips for the Perfect Steak Sandwich
- Choose the Right Cut: Each steak cut offers a unique flavor and texture. Sirloin, NY strip, and ribeye are all great options for a tender and juicy sandwich. Flank and skirt steak, while more affordable, need to be sliced very thin against the grain to avoid toughness.
- Don’t Skip the Resting Time: Allowing the steak to rest after cooking is essential for retaining its juices and ensuring every bite is succulent.
- Customize Your Toppings: Feel free to get creative with your sandwich toppings. Caramelized onions, sautéed mushrooms, or a slice of provolone cheese can add extra layers of flavor.
- Keep It Fresh: The lemony arugula salad adds a fresh, peppery bite that balances the richness of the steak and garlic mayo. Don’t skip it!
- Make It Ahead: You can prepare the steak, arugula, and garlic mayo ahead of time. Just store them separately in the fridge and assemble the sandwiches right before serving.
Steak sandwiches are a versatile and indulgent option for any meal. With this recipe, you’ll be able to enjoy a gourmet sandwich that’s perfect for lunch, dinner, or even a special occasion.
Enjoy your delicious creation!