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Marry Me Steak Sandwich

A delightful sandwich that features juicy steak, sweet caramelized onions, and zesty lemon herb aioli, perfect for impressing at lunch or dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs New York Strip steak About 1.5 lbs for perfect doneness
  • 2 medium yellow onions, thinly sliced For caramelizing
  • 2 teaspoons balsamic glaze, divided For seasoning the onions and sandwich
  • to taste Lemon herb aioli (Stonewall brand recommended) For spreading on the sandwich
  • 1 handful fresh arugula For topping the sandwich
  • 1 loaf ciabatta loaf, sliced in half For making the sandwich
  • to taste Salt and black pepper For seasoning
  • 2 tablespoons butter (optional, for onions and rolls) Can be substituted with olive oil
  • Olive oil For cooking the steak and onions

Method
 

Caramelize Onions
  1. In a large skillet, melt 1 tablespoon of optional butter or 1 tablespoon of olive oil over medium-low heat.
  2. Add the thinly sliced yellow onions and season with salt and pepper.
  3. Cook slowly for 30-40 minutes, stirring occasionally, until deeply caramelized and sweet.
  4. Stir in 1 teaspoon of balsamic glaze during the last 5 minutes. Remove and set aside.
Prepare and Cook Steak
  1. Take the New York Strip steak out of the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.
  2. Season generously with salt and black pepper on both sides.
  3. Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until smoking hot. Add a drizzle of olive oil.
  4. Sear the steak for 2-3 minutes per side for medium-rare, or to your desired doneness.
  5. Immediately remove from the pan, transfer to a cutting board, and let it rest, loosely tented with foil for at least 10 minutes.
  6. Slice thinly against the grain.
Prepare and Toast Ciabatta
  1. While the steak rests, lightly butter or drizzle the cut sides of the ciabatta loaf with olive oil.
  2. Toast the cut sides in the same skillet (wiped clean) over medium heat for 2-3 minutes until golden, or under a broiler for 1-2 minutes, watching closely.
Assemble the Sandwich
  1. Spread a generous layer of lemon herb aioli on both halves of the toasted ciabatta.
  2. Pile the thinly sliced steak onto the bottom half.
  3. Top with the caramelized onions.
  4. Drizzle the remaining 1 teaspoon of balsamic glaze over the onions.
  5. Finish with a handful of fresh arugula.
  6. Close the sandwich, gently press together, and serve warm. Enjoy!

Notes

This sandwich is best served warm, accompanied by crispy fries or a fresh salad. For a complete meal, consider pairing it with a light beverage, like lemonade or iced tea. Letting the steak come to room temperature before cooking helps it cook evenly. Use a cast iron skillet for the best searing results. Feel free to add toppings like cheese or peppers.