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New York Strip Steak
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Makes 2 Sandwiches
|1 12 oz. boneless New York strip steak, 1" thick|
|freshly ground black pepper, to taste|
|3 tablespoons olive oil, divided|
|2 yellow onions, peeled and sliced into rings|
|1/2 teaspoon fresh thyme|
|2 mini focaccia or ciabatta rolls, sliced in half|
- Season both sides of steak with salt and pepper.
- Remove steak to a plate, cover tightly with aluminum foil, and let rest for 10 minutes. Slice into thin strips.
- Using the same sauté pan, heat 1.5 tablespoons oil over medium heat; sauté onion and thyme in oil, stirring occasionally, for 10 minutes, or until onions are caramelized.
- To assemble sandwiches, spread mayonnaise and mustard over bottom half of each roll; top with a layer of steak strips and caramelized onion rings. Season with additional salt and pepper, top with remaining bun halves and serve.
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