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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
Kosher salt
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
Dijon mustard


  1. Season both sides of steak with salt and pepper.
  2. Remove steak to a plate, cover tightly with aluminum foil, and let rest for 10 minutes. Slice into thin strips.
  3. 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.
  4. 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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