The Best Steak Sandwich
, Makes 4 sandwiches
Seared skirt steak and slow-caramelized onions with chipotle mayo and melted provolone on a toasted baguette.
| prepPreheat oven to 450°F / 230°C, rack in the middle | |||||
| 3 tablespoons olive oil (for the onions) | Cook covered, medium-high 12-15 min | Uncover, caramelize 30 min, season | Split baguette lengthwise, layer mayo, steak, onions, provolone | Brush top with olive oil, bake 450°F / 230°C, 3-5 min | Spread mayo, add arugula, close, slice |
| 3 large red onions, sliced | |||||
| 1 teaspoon Diamond Crystal kosher salt | |||||
| 120 ml water, plus more as needed | |||||
| 240 g mayonnaise | Blend chipotle mayo | ||||
| 60 g sour cream | |||||
| 3 chipotle peppers from canned in adobo | |||||
| 3 tablespoons adobo sauce from the can | |||||
| 680 g skirt steak | Cut steak in 2-3 pieces, season, sear 3 min per side | Rest 5 min, slice against grain | |||
| 2 1/2 teaspoons Diamond Crystal kosher salt (for the steak) | |||||
| 1/2 teaspoon black pepper | |||||
| 2 tablespoons neutral oil | |||||
| 1 large baguette, or 4 ciabatta rolls | |||||
| 225 g deli-sliced provolone | |||||
| 1 tablespoon olive oil, plus more if needed (for the top bun) | |||||
| 1-2 cups / 30-60 g baby arugula (optional) | |||||
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