Chipotle steak sandwich
thinly sliced salt cured steak strips grilled to juicy perfection served with sweet caramelized onions, arugula, melted cheddar cheese and finished with a smoky chipotle aioli.
- 1 10oz NY strip steak
- salt coarse
- cheddar cheese slices
- 2 oz beef broth
- crusty bread sliced
- chipotle aioli
- 1 medium yellow onion thinly sliced
- 3 tbsp salted butter
brine steak: prep the steak by patting it dry with a paper towel. Rub the steak on both sides and the edges with coarse salt, cover and refrigerate for at least 30 minutes. When ready to slice, remove the excess salt with a paper towel. Thinly slice with a sharp knife against the grain.
Caramelize onions: In the meantime, make the onions. Melt butter in a large pan. Once melted down, add the thin slices of onions. Cook on medium-low heat stirring occasionally until the onions are soft and jammy like and caramelized. Roughly 40 minutes.
To make the sandwiches: Heat a griddle or BBQ to high heat. Once hot, sear the thin pieces of steak on both sides to preferred doneness. For medium rare flip after 1-2 minutes a aside. Top with cheddar cheese slices, a splash of beef broth and cover with a lid to allow cheese to melt.
To assemble: brush the bread with some butter and toast until golden. Spread both sides with chipotle aioli, layer with arugula, melted cheese and steak slices and top with caramelized onions. Enjoy!