Weekend recap in the fewest words possible: Annual family picnic. Bought Max a bike. Lunch with Pajjar & Maysee. Dinner with my sisters.

Made steak sandwiches the other night. This is not the same steak sandwiches that I always make for the hubby. This is Ina Garten’s (of Barefoot Contessa) recipe. The hubby loved it, and says it’s in his top five sandwiches of all time. (He loves sandwiches.) Btw, the hubby wanted me to take a picture of the sandwich with the Glad box as if I was in the Top Chef show. Here’s the recipe:

Steak Sandwiches
Adapted from Ina Garten

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak ( I used ribeye steaks)
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2 (I used 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.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo
This is much different from the original — a lot less mayo, more mustard, more present flavor, we thought.

1/3 cup good mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard (I omitted this since I couldn’t find any. It still tasted good.)
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature. Makes 2-3 generous sandwiches.

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