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Barefoot Contessa Steak Sandwich Recipe

Sharon Brown
When you're gearing up to make the Barefoot Contessa Steak Sandwich, it’s crucial to consider what to serve it with. A well-paired dish can elevate the meal to new heights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2
Calories 650 kcal

Equipment

  • Skillet

Ingredients
  

  • 1/2 teaspoon fresh thyme leaves finely chopped
  • 2 medium yellow onions sliced into rings
  • 1 12-ounce New York strip steak, boneless and cut 1 inch thick
  • 2 mini focaccia buns halved
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • Extra virgin olive oil
  • 1/2 cup fresh baby arugula leaves
  • 1 tablespoon balsamic vinegar to caramelize the onions for added depth, optional
  • 1 tablespoon Dijon mustard
  • 3/4 cup high-quality mayonnaise
  • 2 tablespoons sour cream for added tang
  • 1/4 teaspoon lemon juice to brighten the flavor
  • 1 tablespoon whole-grain mustard
  • 1/8 teaspoon fine kosher salt

Notes

  • Rest the Steak: After cooking, let the steak rest for at least five minutes. This helps keep it juicy.
  • Adjust Seasoning: Taste as you go. Different steaks might need varying levels of salt and pepper.
  • Don’t Rush Onions: Caramelizing onions takes time. Patience rewards you with rich, sweet flavors.
  • Use Fresh Herbs: Fresh thyme adds a lovely aromatic element, but feel free to experiment with other herbs like rosemary or oregano.
  • Serving Size: Consider portion sizes. This sandwich can vanish quickly, so make a plan for seconds!

Nutrition

Calories: 650kcal
Keyword Barefoot contessa steak sandwich recipe
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