This steak sandwich is the perfect balance of rich, savory flavors and fresh, peppery brightness. A tender strip steak, slow-caramelized onions, and a tangy Dijon mayo come together between two slices of toasted multigrain sourdough for a sandwich that feels both elevated and totally weeknight-friendly. It’s simple, satisfying, and packed with flavor.
Ingredients
- 1 strip steak filet
- Multigrain sourdough bread
- 2 tbsp light mayo
- 2 tbsp Dijon mustard
- ½ red onion, thinly sliced
- ¼ cup beef stock
- 1 tbsp butter
- Kosher salt
- 1 cup arugula
Instructions
1. Dry brine the steak
Season the strip steak generously with kosher salt.
Place it on a rack and let it dry brine in the fridge for as long as possible—up to overnight for the best flavor.
Remove the steak from the fridge about 45 minutes before cooking to bring it to room temperature.
2. Caramelize the onions
Thinly slice the red onion.
In a small pot, melt the butter over medium heat. Add the onions and cook, stirring often, until they turn deeply golden and caramelized.
Pour in the beef stock, bring to a quick boil, then reduce heat and simmer until the liquid thickens and becomes glossy. Set aside.
3. Make the Dijon mayo
In a small bowl, mix together the light mayo and Dijon mustard. Adjust the ratio if you prefer more heat or more creaminess.
4. Grill the steak
Heat your grill to medium-high.
Grill the steak to your preferred doneness—around 2–3 minutes per side for a medium-rare depending on thickness.
Let the steak rest for a few minutes, then slice it thinly against the grain.
5. Assemble the sandwiches
Toast the multigrain sourdough.
Spread the Dijon mayo onto one slice, and spoon the caramelized onions onto the other.
Layer on a handful of fresh arugula, then add the sliced steak.
Close the sandwich and press gently so the juices and sauce meld together.
Serve
Cut in half if desired and enjoy warm. Amazing on its own, or paired with a simple salad, chips, or roasted potatoes.
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