Hearty sandwiches with steak, egg, onion and an ancho chile mayo.
Directions for: Strip Steak Sandwiches
Ingredients
Strip Steak Sandwiches4 onions, each sliced into 4 thick slices
2 Tbsp olive oil
8 Kansas City/New York strip steaks, fat cut off
2 Tbsp lemon pepper
1 tsp kosher salt
1 tsp freshly ground black pepper
8 deli rolls, split
Eggs2 Tbsp butter
8 large eggs
1 pinch kosher salt
1 pinch freshly ground black pepper
Ancho Mayocup mayonnaise
2 tsp ancho chile powder
Directions
Strip Steak Sandwiches1. Heat 2 grill pans over high heat.
2. Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
3. Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
4. Grill the rolls cut-side down until toasted, about 2 minutes.
Eggs1. Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
Ancho Mayo1. Mix together the mayonnaise and chile powder in a small bowl.
2. Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.
See more: Beef, Breakfast, Brunch, Eggs/Dairy, Lunch, Main