Steak Sandwiches

A lot of people collect different things-coins, baseball cards, old records.  I collect cookbooks.  Matt thinks that I have too many, but I think I need more-and I probably always will feel this way.  I know with all those e-readers out there now, lots of people prefer to have everything electronically.  I don't see myself ever wanting to use an e-reader or anything along those lines to replace my cookbooks.  I love being able to browse through them when I'm trying to get an idea of what to make for dinner, I like turning the pages, and I like seeing the pictures.  Sometimes I even read cookbooks for fun! I hope to be able to continue to collect more cookbooks.  My friend Jaime recently gave me the Weber's Time to Grill cookbook for my birthday.  It's a great book and has recipes for grilling anything and everything.
 
I had planned on making steak sandwiches based on this Ina Garten recipe, but after receiving the cookbook, I decided to go ahead an combine both recipes-grill the steak and then combine it with the toppings suggested by Ina.  The result was AMAZING-we thought it was the perfect dinner for a warm spring or summer night! 

Steak Sandwiches

(12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 seeded hoagie rolls, or buns of your choice
1/2 cup arugula

Lightly brush the steak with olive oil and season liberally with salt and pepper on both sides.  Grill the steak until desired doneness (we prefer medium rare).  Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

In a saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To prepare the sandwiches, spread a tablespoon of the Mustard Mayo on the bottom half of each bun. Place a layer the steak on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo: Yield: 1 cup

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve cold or at room temperature.