Marry Me Steak Sandwich Recipe

Introduction

The Marry Me Steak Sandwich is a flavorful and indulgent meal that combines tender, juicy steak with sweet caramelized onions and zesty lemon herb aioli. Perfect for a special lunch or dinner, this sandwich is sure to impress with every bite.

Ingredients

• 1 New York Strip steak
• 2 medium yellow onions, thinly sliced
• 2 tsp balsamic glaze, divided
• Lemon herb aioli (Stonewall brand recommended)
• 1 handful of fresh arugula
• 1 ciabatta loaf, sliced in half
• Salt and black pepper, to taste
• Optional: 2 tbsp butter

Instructions

1. Step 1: Take the steak out of the refrigerator an hour before cooking to bring it to room temperature. Generously season all sides with salt and pepper while it rests.
2. Step 2: Heat a large, non-stick skillet over medium-high heat with a drizzle of oil or pork lard. Sear the steak on the fat cap for about 1 minute to render some fat. Then, cook the steak for 2–3 minutes on each side until it reaches your desired doneness. For extra richness, add 2 tbsp of butter during the last flip and baste the steak with the melted butter.
3. Step 3: Remove the steak from the skillet, set aside, and let it rest for 5 minutes before slicing thinly.
4. Step 4: In the same skillet, add the sliced onions and season with 1 tsp salt. Cook over medium heat, stirring occasionally, for 10–15 minutes until the onions are caramelized.
5. Step 5: Drizzle 1 tsp of balsamic glaze over the onions and cook until they are deep golden brown. Remove from the heat and set aside.
6. Step 6: Slice the ciabatta loaf and toast each half until golden and crispy, either in a toaster or in a pan over medium heat.
7. Step 7: Spread lemon herb aioli on the toasted ciabatta halves. Layer with a handful of arugula, the sliced steak (adding a pinch of salt if desired), caramelized onions, and an extra drizzle of balsamic glaze.
8. Step 8: Slice the sandwich in half, serve warm, and enjoy!

Tips & Variations

• Letting the steak rest after cooking helps retain its juices for a tender bite.
• You can substitute the New York Strip with ribeye or sirloin for different flavor profiles.
• Add a slice of your favorite cheese, such as provolone or Swiss, for an extra layer of richness.
• Use homemade balsamic glaze for a fresher, tangier taste.
• For a spicy twist, add a few slices of jalapeño or a dash of hot sauce to the aioli.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak slices gently in a pan or microwave and toast the bread fresh to maintain texture. Assemble right before serving to enjoy the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, ciabatta is recommended for its crust and texture, but you can use sourdough, baguette, or your favorite sandwich bread.

How do I know when the steak is cooked perfectly?

Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. The steak should be slightly firm but still tender when pressed.

Marry Me Steak Sandwich Recipe

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The Marry Me Steak Sandwich is a rich and flavorful sandwich featuring a perfectly seared New York Strip steak, sweet caramelized onions with balsamic glaze, fresh arugula, and zesty lemon herb aioli on toasted ciabatta. This hearty, decadent sandwich combines savory and tangy flavors for an irresistible gourmet experience that’s perfect for a special meal or indulgent lunch.

• Author: rami
• Prep Time: 1 hour 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

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Steak and Seasoning

• 1 New York Strip steak
• Salt and black pepper, to taste
• 2 tbsp butter (optional, for basting)
• Drizzle of oil or pork lard (for searing)

Caramelized Onions

• 2 medium yellow onions, thinly sliced
• 1 tsp salt (for onions)
• 1 tsp balsamic glaze (for onions)

Sandwich Assembly

• 1 ciabatta loaf, sliced in half
• Lemon herb aioli (Stonewall brand recommended)
• 1 handful fresh arugula
• 1 tsp balsamic glaze (extra drizzle for assembly)

Instructions

1. Prepare the Steak: Remove the New York Strip steak from the refrigerator and allow it to come to room temperature for about an hour. Generously season all sides of the steak with salt and black pepper to enhance flavor while it rests.
2. Sear the Steak: Heat a large non-stick skillet over medium-high heat and add a drizzle of oil or pork lard. First, sear the steak on the fat cap side for about 1 minute to render fat. Then cook the steak 2 to 3 minutes per side until it reaches your preferred level of doneness. For extra richness, add 2 tablespoons of butter during the last flip and baste the steak with the melted butter.
3. Rest and Slice Steak: Remove the steak from the skillet and set it aside to rest for 5 minutes. Resting allows the juices to redistribute. After resting, slice the steak thinly against the grain for tenderness.
4. Caramelize the Onions: In the same skillet used for the steak, add the thinly sliced onions and season with 1 teaspoon of salt. Cook over medium heat, stirring occasionally, for 10 to 15 minutes until the onions become soft and caramelized. Drizzle 1 teaspoon of balsamic glaze over the onions during cooking for a subtle sweetness and to deepen the golden color. Remove from heat and set aside.
5. Toast the Bread: Slice the ciabatta loaf in half and toast each half until golden and crispy. This can be done in a toaster or in a pan over medium heat, adding a slight crunch and warmth to the sandwich.
6. Assemble the Sandwich: Spread lemon herb aioli generously on the toasted ciabatta halves. Layer fresh arugula on the bottom half, followed by the thinly sliced steak (season with a pinch of salt if desired), caramelized onions, and finish with an extra drizzle of balsamic glaze for added flavor balance.
7. Serve: Slice the assembled sandwich in half and serve while warm. Enjoy the delicious combination of juicy steak, sweet onions, tangy aioli, and fresh arugula. Be mindful, this sandwich could charm anyone you make it for!

Notes

• Allowing the steak to come to room temperature ensures even cooking.
• Use a non-stick skillet or cast iron pan for best searing results.
• Butter basting adds richness but can be omitted for a lighter sandwich.
• Caramelize onions slowly to develop deep flavor without burning.
• Lemon herb aioli adds a bright, creamy contrast—Stonewall brand is recommended but any quality brand works.
• Drizzle balsamic glaze over onions and sandwich for subtle sweetness and acidity balance.
• Let steak rest after cooking to keep it juicy.
• Use ciabatta for ideal texture; substitute with another crusty bread if needed.

Keywords: steak sandwich, caramelized onions, balsamic glaze, lemon herb aioli, New York strip steak, ciabatta sandwich, gourmet sandwich