Steak Sandwich

Yield: 4 servings

Ingredients

• Caramelized Onions
• 3 tbsp olive oil
• 3 large red onions, sliced
• 1 tsp salt
• 1/2 cup water
• Chipotle Mayo
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 can (7 oz.) chipotle peppers in adobo sauce
• Sandwiches
• 1 lb. steak
• I used ribeye, but any cut will work fine
• 1 large baguette
• 1/2 lb. sliced provolone cheese
• Margarine
• 1-2 cups baby arugula

Directions

1. For the caramelized onion, add all the ingredients to a saucepan.  Cook over medium-high for 12-15 minutes, until the onions are caramelized.  Remove from the heat and set aside.
2. For the chipotle mayo, combine all the ingredients and puree with an immersion blender.  Set aside.
3. Vacuum seal the steak in a plastic bag.  Cook to rare (128°F) in a sous vide bath for 90 minutes.
4. Remove the steak from the plastic.  Pat dry with paper towels.  Seal both sides in a very (very) hot cast iron skillet.  Slice the meat across the grain.
5. Slice your baguette.  On the bottom, spread a layer of chipotle mayo.  Top with caramelized onions, and then layer on the steak.  Place slices of cheese.
6. On the top half, spread some margarine.
7. Place both halves of the baguette in the over on a warm baking stone.  Broil for 2-5 minutes until the cheese is melted and the top has crisped up.  Remove from the oven.
8. Add arugula on top of the melted cheese.  Spread chipotle mayo on the top half of the baguette and then assemble into a sandwich.  Cut into 4 servings and eat hot.

Adapted from Sip and Feast.