Steak Sandwiches with Onion Jam and Wasabi Mayo

Serves 4

Pan IconWHY THIS RECIPE WORKS: A sweet red onion jam and a zingy wasabi-spiked mayo make these flavor-packed steak sandwiches hard to resist. We make quick work of the jam by cooking the sliced onion until it begins to brown and soften, then we add brown sugar and red wine vinegar and turn up the heat to caramelize the onion and get the right consistency. While the onion cooks, we make our mayo, then cook our steaks. Because fresh wasabi root is hard to find, we use wasabi powder, available at most supermarkets.

5

teaspoons olive oil

1

large red onion, halved and sliced thin

¼

cup red wine vinegar

2

tablespoons packed brown sugar

Salt and pepper

½

cup mayonnaise

4

teaspoons wasabi powder

1

teaspoon soy sauce

2

(10- to 12-ounce) strip steaks, 1 inch thick, trimmed

8

(1-inch-thick) slices rustic white bread

1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat 1 tablespoon oil in large saucepan over medium heat until just shimmering. Add onion and cook until soft and translucent, 10 to 12 minutes. Add vinegar and sugar, increase heat to medium-high, and cook until liquid is reduced to thick, syrupy glaze and onion is caramelized, about 5 minutes. Season with salt and pepper.

2. Meanwhile, mix mayonnaise, wasabi powder, and soy sauce together in small bowl. Cover with plastic wrap and chill until flavors blend, at least 10 minutes.

3. Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and register 120 to 125 degrees, 3 to 5 minutes per side. Transfer steaks to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steaks thin.

4. While steaks cook, arrange bread in single layer on rimmed baking sheet and toast until golden brown and crisp, 1 to 2 minutes per side. Spread mayonnaise mixture evenly over 1 side of each slice bread. Divide meat evenly among 4 slices bread, top with caramelized onions, then remaining 4 slices bread, mayonnaise side down. Cut each sandwich in half and serve.