Steak sandwiches
Instructions:
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole coriander seeds
- 1 teaspoon brown mustard seeds
- 1 New York strip steak (about 1 pound; 3 / 4 to 1 1 / 4 inches thick)
- 4 garlic cloves
- 1 / 2 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 Vidalia onion, halved and cut into 1 / 4 -inchthick slices
- Coarse salt
- 4 ciabatta rolls, halved
- 1 / 2 teaspoon fresh lemon juice
- 1 ounce baby arugula
- Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.
- Blend garlic and 1 / 2 cup oil in a blender until combined. Set garlic oil aside.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.
- Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.
- Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.
- Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.
- Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.
- M A K E S 4