🥪 Steak sandwich with onion jam and horseradish mayo

Name: Steak sandwich with onion jam and horseradish mayo
Prep time: 30 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 New York strip steaks, 2.5 to 4 cm thick (about 900 g); Neutral oil, 60 g unsalted butter, 3 garlic cloves crushed, fresh thyme; Onion jam: 42 g butter, 2 yellow onions finely diced, 38 g light brown sugar, 1 tbsp water, 2 tbsp balsamic vinegar, salt; Horseradish mayo: 240 g mayonnaise, 2 tbsp parsley, 2 tbsp chives, 2 tsp thyme; 1 tbsp chopped capers, 2 tbsp diced dill pickle, zest and juice of 1 lemon; 2 tsp grated fresh horseradish, 1 clove garlic grated; Herb salad: 1 small red onion very thinly sliced, 1/2 cup parsley, 1/2 cup chives, zest of 1 lemon; 2 baguettes cut into 15 cm sections, butter for toasting; Flaky salt, cracked black pepper

4 servings · prep 30 min · cook 45 min

Ingredients

2 New York strip steaks, 2.5 to 4 cm thick (about 900 g)
Neutral oil, 60 g unsalted butter, 3 garlic cloves crushed, fresh thyme
Onion jam: 42 g butter, 2 yellow onions finely diced, 38 g light brown sugar, 1 tbsp water, 2 tbsp balsamic vinegar, salt
Horseradish mayo: 240 g mayonnaise, 2 tbsp parsley, 2 tbsp chives, 2 tsp thyme
1 tbsp chopped capers, 2 tbsp diced dill pickle, zest and juice of 1 lemon
2 tsp grated fresh horseradish, 1 clove garlic grated
Herb salad: 1 small red onion very thinly sliced, 1/2 cup parsley, 1/2 cup chives, zest of 1 lemon
2 baguettes cut into 15 cm sections, butter for toasting
Flaky salt, cracked black pepper

Method

Onion jam: melt the butter over medium heat, add the onions and a generous pinch of salt. Cook 10 to 15 min, stirring, until the moisture has gone and they turn lightly golden. Add the brown sugar, water and balsamic and reduce 5 to 10 min to a syrupy consistency.
Mayo: combine the mayonnaise with the herbs, capers, pickle, lemon zest and juice, horseradish and garlic. Season and chill.
Take the steaks out 30 min before cooking and season generously all over with salt.
Heat a stainless skillet over medium-high with enough neutral oil to coat. Press the steaks in and sear 2 to 3 min, until a golden crust forms. Flip and lower to medium.
Push the steaks aside, add the butter, garlic and thyme. Tilt the pan and baste for 1 to 2 min. For medium-rare, pull them between 52 and 54 °C.
Rest on a rack for 5 to 10 min, pouring the basting butter over, then slice against the grain into 1 cm slices.
Herb salad: toss the red onion, parsley, chives and lemon zest together.
Split the baguette sections and toast cut-side down in a buttered pan, 2 to 3 min.
Spread the mayo generously, add a handful of herb salad, pile on the steak, season with flaky salt and pepper. A thin layer of onion jam, the mayo-slathered top, and it's ready.

Adapted from Joshua Weissman (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu