Steak Sandwiches with Caramelized Onion Sauce and Arugula

Ingredients

• 1 lb Beef (Teres Major or flank) (Cut against the grain into thin slices; Teres Major is the author's choice, with flank as an alternative.)
• Salt (To taste, for the beef)
• Black pepper (To taste, for the beef)
• 1 tsp White pepper
• 1 tsp Garlic powder (For the beef)
• 1 tbsp Soy sauce
• 0.5 tsp Baking soda
• 2 tbsp Oil (For cooking the beef; type unspecified)
• 0.5 cup Mayonnaise (For the sauce)
• 1.5 tsp Yellow mustard
• 1 tbsp Hot sauce
• Salt (To taste, for the sauce)
• Black pepper (Freshly cracked, to taste, for the sauce)
• 0.5 tsp Garlic powder (Or more, as desired)
• 1 tsp Honey
• 1 tsp Red chili flakes
• 1 tbsp Chives (Chopped; optional)
• 1 tbsp Fresh parsley (Chopped)
• 2 White onions (Sliced)
• 3 tbsp Butter (For caramelizing the onions)
• 1 tbsp Olive oil (For caramelizing the onions)
• Salt (A pinch, for the onions)
• 2 cups Arugula
• Salt (To taste, for the arugula salad)
• Black pepper (To taste, for the arugula salad)
• 1 tbsp Olive oil (For the arugula salad)
• 1 tbsp Lemon juice
• Bread (Any bread; author used sandwich tins from Trader Joe's. Amount not stated.)
• Cheese (Cheese of choice; author used Swiss cheese. Amount not stated.)
• Jalapeños (Sliced; amount not stated)
• Worcestershire sauce (Mentioned in the audio while preparing the mayo sauce; amount not stated)

Steps

1. 1

   Cut the beef against the grain into thin slices. Season it with salt, black pepper, white pepper, garlic powder, soy sauce, and baking soda, then mix well. Set aside for 15 minutes.

2. 2

   Slice the two white onions thinly. Heat the butter and olive oil in a pan over medium-low heat, then add the onions and a pinch of salt.

3. 3

   Cook the onions over medium-low heat for about 40 minutes, stirring every 10 minutes, until caramelized.

4. 4

   In a bowl, combine the mayonnaise, yellow mustard, hot sauce, salt, freshly cracked black pepper, garlic powder, honey, red chili flakes, chopped chives if using, and chopped parsley. The audio also mentions Worcestershire sauce, but gives no amount; add it only if desired. Mix and set aside.

5. 5

   Stir the caramelized onions into the sauce until combined.

6. 6

   Combine the arugula, salt, black pepper, olive oil, and lemon juice. Mix to dress the leaves and set the salad aside.

7. 7

   Heat a pan until very hot. Add the oil for the beef, spreading it across the pan.

8. 8

   Add the beef in an even layer and cook until done on both sides, about 2 minutes per side. Avoid overcooking; the audio gives a range of 2–3 minutes per side.

9. 9

   Spread the sauce on both sides of the bread. Place the cheese of choice on the bread, then add sliced jalapeños if desired.

10. 10

    Place the cooked beef over the cheese. Toast the sandwiches for about 6 minutes, or broil them to melt the cheese.

11. 11

    Add the arugula salad to the sandwiches, place the tops on, and serve.

Notes

The source does not specify quantities for bread, cheese, or jalapeños, and its beef instructions are separated from the sandwich assembly by an ellipsis. The transcript mentions Worcestershire sauce without a quantity, so it is listed as an uncertain optional addition. The source's caramelized-onion instruction contains a transcription typo (“Please”); butter and olive oil quantities are taken from the stated ingredient list.

Nutrition per serving

• main
• dinner
• Ramadan
• Iftar
• beef
• sandwich
• quick-cooking
• toasted