Comic Strip Steak Heroes
There's nothing like a hearty steak to satisfy your hunger. And when that steak is thrown on a roll and called a sandwich, it's even better!
- 2 large New York strip steaks
- 1 clove garlic, peeled and sliced in half
- Fresh, coarsely ground black pepper
- Kosher Salt
- 2-3 tablespoons olive oil
- 2 tablespoons chopped shallots
- 1 cup white or brown mushrooms, cleaned and chopped
- 1 teaspoon fresh thyme
- 1 loaf French or Italian bread
- 3 or 4 tablespoons Dijon mustard
- 4 ounces good blue cheese, crumbled
- 1 bunch of Arugula
1. Place a large cast iron skillet over medium high heat. Preheat oven to 300F.
Trim any excess fat from the steaks. Season the steaks by rubbing first with the cut side of the garlic clove and then sprinkling with kosher salt and a generous amount of freshly ground pepper.
2. Rub 1 tablespoon peanut oil on the steaks. Place steaks in the hot pan and cook for 2-3 minutes until nicely browned on one side. Turn steaks and cook 2-3 minutes for rare, 3-4 minutes for medium-rare and 4-5 minutes for medium. Transfer steaks to a warm platter and tent with foil to keep warm.
3. Sauté the shallots in the remaining oil until golden and then add the chopped mushrooms, thyme and a little salt. Continue sauteing until mushrooms begin to release their liquid, about 3 minutes.
4. Cut a section of bread a little longer than the length of each steak. Slice bread lengthwise, leaving the uncut edge as a hinge. Sprinkle crumbled blue cheese over one side of the bread. Warm the bread in a preheated oven for 5 minutes or until the blue cheese has melted and slightly browned.
5. Slather both sides of bread with Dijon mustard. Place a piece of warm steak over one half of the toasted loaf. Pile some sauteed mushrooms over the other half of the loaf followed by a handful of arugula.
6. Change out of your red tights before eating!