Among the items on the ridiculously long list of things I have no desire to eat is steak. I can see your face. You’re outraged. You’re going to fill my comment section with recipes and links to steakhouses and swear that if I’d only eaten steak there, I would see the greatness that is steak. But people, I want to tell you something: I’ve been to just about every good steakhouse in New York Cityand none of them has turned my disinterest in broiled slabs of beef on its head.
Which is why it shocked nobody more than me — well, that’s not true, Alex was downright floored — episode a few weeks ago, I instantaneously knew that I had to make steak sandwiches for dinner that very night. It looked so freaking good. Perhaps my insides were crying out for iron? Maybe Alex’s dreams that I would one day embrace the greatness that is steak were finally due to come true?
Makes 2 very big sandwiches
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Freshly ground black pepper
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2 (we used a small ciabatta)
1/2 cup baby arugula
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute 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, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.