Tessa Sinatro’s Steak Sandwich

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Tessa Sinatro’s Steak Sandwich

Ingredients:

New york strip steak
Head of garlic
2 tablespoons Boursin cheese Ciabatta bread
Handful of arugula
1 large white onion, sliced
2 cloves garlic, minced
2 sprigs of thyme
2 tablespoons of butter
2 cloves of garlic, smashed Oil
Salt and pepper

Au poivre sauce:
1 shallot, minced

2 cloves garlic, minced
1⁄4 cup cognac
1⁄4 cup beef stock
1 tablespoon crushed black pepper 1⁄4 cup (plus a little) heavy cream

1 tablespoon of butter 1⁄2 teaspoon salt

Instructions:

1. Take steak out of the fridge and let it come to room temperature
2. Chop off the top of the garlic head, season with oil, salt and pepper
3. Wrap garlic in tin foil, throw in the oven at 385 for 30 minutes (till garlic is slightly
   browned and soft), set aside
4. Heat pan to medium with a drizzle of oil, add sliced onions
5. Cook onions on medium low heat, stirring occasionally, once onions are soft (about 10
   min)
6. Season with salt and pepper
7. Cook onions for another 10 minutes, till soft and slightly caramelized
8. Add in garlic and continue to cook until onions are a deep brown (10 more min) set aside
9. Generously season steak with oil, salt and pepper
10. Heat pan to medium high heat with a drizzle of oil
11. Add steak to the pan (it should be very hot you want a good sear)
12. Cook steak for about 3 minutes on the first side then flip
13. After 1 minute of cooking on the second side, lower the heat to medium low
14. Add in butter, thyme and garlic, baste the steak well
15. Once cooked for about 7-8 minutes total (internal temp is 125-130 for medium rare),
    remove from heat and seat aside
16. With the pan on medium heat, add in shallots, garlic and crushed black pepper
17. Once soft (about 8 minutes), deglaze with cognac
18. Let the alcohol cook off (about 3 minutes), add in beef stock
19. Let that liquid reduce for about 3 minutes, add in heavy cream and butter
20. Stir the sauce well as it bubbles and emulsifies, remove from heat and set aside
21. Cut ciabatta loaf, gut some of the bread, and lightly toast the halves
22. Slice steak
23. Spread a generous amount of garlic on the bottom half of bread
24. Then add a layer of boursin, followed by the caramelized onions
25. Add slices of steak to the sandwich and top with au poivre
26. On the other half of bread add arugula, season with oil, salt, pepper and a little lemon
27. Combine both halves, smoosh together, slice and enjoy!

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