Steak Sandwich with Fried Onions, Mustard Mayo, and Lettuce

My son Danny, my mother, and I were watching an episode  of “The Barefoot Contessa” two days ago where Ina Garten was making some nostalgic dishes for her husband Jeffrey, including a delicious looking steak sandwich. Danny said, “I want that for lunch.”  Well, Danny had to go to work, so there was no time for me to accomplish that, but last night Danny and I came close to making Ina’s recipe,  just making a few changes.  We also made some fresh Jersey corn which I make by just covering the corn with cold water in a saucepan, bringing the water to a boil, simmering the corn uncovered for 7-8 minutes, and serving with butter and salt.  I had picked up a baguette at Panera bread and that is the bread we used for our steak sandwiches.

for 2 people:

for the caramelized onions:

  • 1 14-16 oz. sirloin steak or 2 8 oz. strip steaks
  • light olive oil
  • kosher salt and freshly ground pepper
  • 1 teaspoon sugar
  • 1 1/2 – 2 lbs. thinly sliced onions

for the mustard-mayo spread:

  • 3/4 cup Hellman’s mayo
  • 2 tablespoons Jewish style mustard, spicy brown mustard, or Dijon mustard
  • 2 tablespoons coarse, grainy mustard
  • 2 tablespoons sour cream or plain nonfat Greek yogurt (I used the yogurt to save the calories)

for the steak:

  • 2 strip steaks, each around 10-12 oz. or one sirloin, or skirt steak

to assemble:

instructions:

Thinly slice 1 1/2-2 lbs. of onions.  Pour about 2 tablespoons of light olive oil in a 10 inch cast iron or other skillet.  Heat under medium high flame, add onions, sprinkle with about 1 teaspoon kosher salt,  about 1/2 teaspoon fresh cracked pepper, and about 1 teaspoon granulated sugar (promotes quicker caramelization).  Let sit for a few minutes until onions are browning, then stir. As onions brown, you will need to stir every couple of minutes. 

While onions are sauteeing, sprinkle 1 14-16 oz. sirloin steak, or 2 8-10 oz. strip steaks or a skirt steak with kosher salt and fresh cracked black pepper.  While onions are continuing to  brown, mix in a smallish bowl- 3/4 cup Hellman’s mayo, 2 tablespoons plain non fat Greek yogurt, 2 tablespoons kosher style mustard or spicy brown mustard, 2 tablespoons of coarse grain mustard, and a little kosher salt. Set aside.  When onions are nicely browned, spoon them into a bowl and set aside.  Heat about 1/2 tablespoon of light olive oil in a saute pan till hot, add the steak, let sit on one side till nicely browned over medium high heat for about 3-4 minutes, turn with tongs, and cook on other side, abouta 3-4 minutes or until steak feels firmish to the touch for medium rare, or longer if you like you meat more well done.  Place on cutting board, and put a tent of foil over for about 5 minutes.

Cut sections of the baguette for your sandwiches.  Shmear a light coating of the mustard mayo on both sides of bread.  Slice steak thinly, and place on bread.  Top with some fried onions, and some lettuce. Top with bread and serve.

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