steak sandwiches

Mix mayo, mustards, sour cream, and 1/8 teaspoon kosher salt in a small dish. Taste and adjust seasonings as needed. A shot of hot sauce is fantastic here.Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of oil in a large sauté 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 and allow to sit for 10 minutes. Slice the steak into thin strips. window.tude = window.tude || { cmd: [] }; tude.cmd.push(function() { tude.refreshAdsViaDivMappings([ { divId: 'medrec', baseDivId: '.htlad-medrec', } ], false); }); Using the same sauté pan, heat another glug of oil over medium heat. Add the onion, thyme, if you’re using it, salt, and pepper and sauté for 10 minutes, until the onions are brown and sweet, stirring occasionally.To assemble the sandwiches, spread both sides of the split bun with the mustard-mayo mixture. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the onions. Place the baby arugula on top of the onions, and cover the sandwiches with the top half of the buns.