Steak sandwiches with herb butter and arugula Recipe
Ingredients
- 2 New York strip steaks, 10-12 ounces each, about 1 inch thick
- sea salt and freshly ground pepper
- 6 oblong French rolls
- 1/4 cup herb butter, softened (at room temperature)
- 2 cups baby arugula, washed and spun dry
Instructions
Heat a ridged grill pan over high heat on the stove, or light your gas or charcoal grill. Sprinkle the steaks generously with salt and pepper on both sides. When the grill is very hot, lay the steaks down and leave them alone for 3-4 minutes. Flip the steaks and cook another 2 minutes on the second side for medium-rare. Remove the steaks from the grill and put them on a plate or cutting board; cover the steaks loosely with aluminum foil. Let the steaks cool to room temperature, then trim any visible fat and gristle and slice thinly with a very sharp knife.Cut the French rolls in half lengthwise. Divide the herb butter evenly among the 12 halves, coating the rolls with the butter all the way to the edges. Lay the steak slices on 6 of the pieces of bread and sprinkle with a bit more salt and pepper. Divide the arugula evenly among the 6 sandwiches, then top with the remaining buttered half-rolls. Cut the sandwiches in half crosswise, wrap each sandwich in aluminum foil or waxed paper, and pack in a cooler to take to your picnic.
Details
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 6 sandwiches