No Grill? No Problem!

Every where I look these days, someone seems to be talking about grilling out. It's all over the blogs, magazines, even the tv. This would be fine and dandy, given it is summer and all, except for the fact that grilling is not so possible when you live in a high rise apartment complex. Not that this is reason enough to move out to the burbs or anything, but we all want what we don't have, and I would love nothing more than to throw some burgers on the grill on a hot Friday night. 

So what is a city dweller such as myself supposed to do (short of renting a house in the Hamptons with a huge yard and state of the art grilling station, that is)? Make this ridiculously good steak sandwich, of course! Yes, cooking a steak on the stove will probably fill your apartment with enough smoke to warrant a few red trucks, but it's totally worth it. The cooking method for the steak gives it that perfect crusty outside and medium-rare inside. And the onions and sauce and bread - oh, it's just so yummy! We paired it with a big bowl of berries and our all time favorite summer drink.

I want to send big hugs to Jamie at Life's A Feast, for honoring me with this award. She is as sweet as pie, and I'm so lucky to count her as one of my fabulous foodie friends. Thank-you so very much Jamie!

Also a big Happy Birthday to my baby brother (he might be 6'4, but he'll always be little to me), Cameron!! 

I also wanted to let ya'll know that I finally caved and joined Twitter, so please come play with me! 

Steak Sandwich

Adapted from Ina Garten

1 12-ounce 1-inch thick NY strip boneless beef top loin steak

salt and pepper

olive oil

1 large red onion

1/4 teaspoon dried thyme

2 mini focaccia or ciabatta rolls

1/2 cup baby arugula

mustard mayo (recipe below)

• Season steak liberally with S&P on both sides.
• Add 1 tablespoon of olive oil to a medium saute pan over high heat, just until smoking.
• Sear steak on both sides for 1 minute each.
• Reduce heat to low and continue cooking 7-10 minutes, flipping only once halfway.
• Set steak on a side plate and cover with aluminum foil for 10 minutes, then thinly slice.
• Meanwhile, heat 1 1/2 tablespoons of olive oil in same pan over medium heat.
• Add onions and thyme and cook, stirring occasionally, for 10 minutes, or until onions are caramelized.
• For sandwich assembly: spread mustard mayo on bottom half of each bun, top with a layer of steak strips, sprinkling of S&P, onions, and arugula. Press down on top bun and serve.

Mustard Mayo:

3/4 cup mayo

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons sour cream

1/8 teaspoon salt

• Whisk all ingredients together in a small bowl.