Steak Sandwich with Sauteed Onions and Blue Cheese

From the cookbook Dirty Food by Carol Hilker. She says that it is hard to find the right combination of perfectly spiced steak, topped with a bounty of trimmings that add the right amount of flavor and texture. Apparently this sandwich is her answer. You be the judge! For me, it's a nice change from the same old Beef Dip!

Ingredients:

Dijonnaise

• 2 large white onions
• 2 tbsp. butter
• 1 ¾ cups light cream
• 3 tbsp. Dijon mustard
• Pinch of each: salt, black pepper, garlic, nutmeg, parsley & tarragon

Sandwiches

• 2 – 12oz (350g) sirloin steaks/New York strips, cut 1 inch (2.5cm) thick
• Olive oil, for frying
• 4 onions, sliced into rings
• ½ tsp fresh thyme leaves
• 2 garlic cloves, minced
• 1-2 loaves French Country bread
• 4 tbsp. Dijonnaise (see above)
• 1 cup (30g) rocket/arugula
• 4-8 oz. (115-225g) blue cheese, crumbled
• Sea salt, ground black pepper

Directions:

1        Make the dijonnaise by finely chopping the onions and frying with butter in a medium saucepan. Add the cream and mix in the mustard. Season the mixture and simmer until the sauce takes a mustardy color and is relatively thick.

2       Season the steaks with salt & pepper on both sides. Heat 2-4 tbsp. olive oil in a medium frying pan over a high heat until it’s very hot, almost smoking. Sear the steaks for 1 ½ minutes per side and then reduce the heat to low and cook the steaks for about 3-4 minutes, turning once. Remove the steaks from the pan and place on a plate. Cover tightly with foil and allow to sit  for 10 minutes. Remove and slice into strips.

3       Using the same frying pan, heat 3 tbsp. more olive oil over a medium heat. Add the onion slices and the thyme, and cook for 10 minutes stirring occasionally, until the onion is caramelized. Add the garlic for the last 1-2 minutes.

4       Cut French country bread lengthwise and into large sandwich rolls. Spread 1 tbsp. Dijonnaise on the bottom half of each bun. Place a layer of the steak strips on top of the Dijonnaise, sprinkle with salt & pepper and top with the caramelized onion rings. Place the rocket or arugula next, and then sprinkle with a handful of blue cheese. Cover with the top half of buns.