About two weeks ago I promised Anders that I would make him the perfect steak sandwich. His raised disbelieving eyebrows might have been because I am frankly not a fan of beef. I mean, I don’t get it – what is the fascination? Still, a promise is a promise so I determined that this would be the day.
I left work with the plan in mind: rush to Trader Joe’s to buy ciabatta bread, watercress and the requisite rib-eye steak and get home and get down to business. Alas, the steaks at Trader Joes were disappointingly thin – a setback that resulted in a trip to two more supermarkets before I found the perfect steak. Two hours later, I finally made it home, tired and with some of the wind gone from my sail. Still, the look on Anders’ face when he bit into this sandwich made the evenings’ frustrations well worth it.
Steak Sandwich Recipe
- 1 (10-12 oz) 1-inch thick rib eye steak
- 2 tbs McCormick steak seasoning
- olive oil
- 2 ciabatta rolls
- 2 oz watercress
- 2 tsp reduced balsamic vinegar reduction
- 4 tbs mayonnaise
- 8 cloves roasted garlic
- 1 tsp horseradish sauce
- 1 tsp whole grain mustard
- 2 oz blue cheese
Heat the oven to 350 degrees Farenheit. While the oven is heating, sprinkle the steak liberally with the steak seasoning and set aside. Heat approximately one tablespoon of olive oil in a medium saute pan over high heat. Add the steak and sear on one side for about 2 minutes. Turn and and sear the other side briefly (another minute or so). Place in the oven and continue cooking for about 5 minutes or until the steak is cooked to medium rare level. When the steak is done, remove from the oven and rest for 10 minutes.
While the steak is cooking, puree the garlic cloves in a small bowl and mix in the mayonnaise, horseradish sauce and mustard. Add freshly ground pepper to taste. Place a stove top grill on the stove and heat on high. Slice the ciabatta roll and heat on a stove top grill (cut side down).
To assemble the sandwich, spread one tablespoon of mayonnaise spread on the bottom half of the bun. Add one ounce of watercress and drizzle with one teaspoon of the balsalmic vinegar reduction. Slice the steak into strips and add a layer across the bed of watercress. Add half of the blue cheese (sliced or crumbled). Spread one tablespoon of the roasted garlic mayo spread on the top half of the ciabatta and cover.