Steak Sandwich with Mustard Mayonnaise
Main Dishes • American
Description
This recipe is taken from the book 'The Art of the Perfect Steak' by John Smith. 'You can whip up this sandwich with perfectly browned, thin steak in no time. Juicy, crispy, creamy, and fresh all at once — the perfect lunch or light late dinner.'
Ingredients
- Cattail 20 oz
- Bun 4 pieces
- Mayonnaise 3 spoons
- Dijon Mustard 1 tablespoon
- Gherkins 0 oz
- Capers 0 oz
- Lemon ½ pieces
Step-by-Step Guide
Step 1
Cut the meat into 8 thin slices. You can also use small steaks with a fat edge, such as sirloin or ribeye. Place each slice of meat between two pieces of plastic wrap. Then, gently flatten the meat with a meat mallet or any heavy object, such as the bottom of a pot, to a thickness of about 8 mm.
Step 2
Prepare the sauce. In a bowl, mix together mayonnaise and mustard. Add chopped pickles and capers, stir well, and season with freshly ground salt and pepper, as well as lemon juice.
Step 3
Let the meat sit at room temperature to warm up. Preheat the oven to 390°F. Brush the pieces of meat with olive oil and sprinkle with freshly ground pepper. Heat a grill pan over high heat. Sear the slices of meat in two batches, for one minute on each side (this will result in rare doneness; for medium doneness, leave them on a bit longer). Let the meat rest for 5 minutes under a loose foil "tent."
Step 4
Meanwhile, warm the buns in a preheated oven for 3–4 minutes until they are hot and crispy. Cut the buns in half and let them sit until all the steam escapes.
Step 5
Spread mustard-mayonnaise sauce on the halves of the buns. Place a steak on the bottom half and garnish with arugula. Cover with the top half of the bun and press down.
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