I used to eat far too much steak. Like, making the Wisconsin supper clubs of my youth realllll nervous when I walked into their Bottomless Filet Mignon Sunday Special. I am no stranger to pushing the limits of human consumption and wrestling with the meat sweats an hour later. I’m glad to say I am *mostly* past that part of my life and can control how much steak I inhale.
When I say *mostly*, I say that because the introduction of the sous vide to my life has been a real tasty adventure. I basically just Google “Kenji Sous Vide [Insert Delicious Food]” (since Kenji Lopez-Alt has pretty much sous vide everything, and anything he hasn’t, the team at Chef Steps has) and follow his instructions. When it comes to the steak for this recipe, I actually veered away from Kenji and followed Vincent Meli’s instructions. That being said, you can cook the steak anyway you like!
Ingredients
- 1/2 White Onion, sliced into 1/4 thick strips
- 1 Tbsp Butter
- 2 Small Ciabatta Loaves, split
- Couple small handfuls Baby Arugula
- Medium Rare Steak, sliced thin against the grain
- Blue Cheese Spread
Instructions
- Heat a pan over medium heat and add the butter and onions to caramelize for 30-45 minutes until browned
- Toast the ciabatta
- Layer the sandwiches bottom to top: bread > onion > steak > spread > arugula > bread
- Enjoy!