Sliced Strip Steak With Arugula And Parsley Food
STRIP STEAK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the strip steak sandwiches: Heat 2 grill pans over high heat.
- 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.
- 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.
- Grill the rolls cut-side down until toasted, about 2 minutes.
- For the eggs: 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.
- For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
- Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.
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- Prepare the grill for a medium heat. Season steaks generously with the salt and pepper. Grill turning the steaks once, approximately 4 minutes per side. See the temperature guide on our web site for guidance. Best served rare to medium rare. Transfer to a cutting board, cover with foil and let the beef rest for 5-10 minutes, before slicing thinly.
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