Steak Sandwich With Onion Rings And Cheese Sauce
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Garlic Powder1 tsp
Salt2 cups
Buttermilk1 cup
All-Purpose Flour1 pinch
Cayenne8 tbsps
Butter230 g
Fontina Cheese (sliced)1.5 tbsps
Dijon Mustard1.5 tbsps
Grain Mustard (whole-)Directions:
1
For the steak: Preheat a grill pan over medium-high heat
2
Sprinkle the steak on both sides with the garlic powder and salt
3
Place on the grill pan and cook for 5 to 7 minutes; flip and cook for an additional 3 to 5 minutes, until medium rare
4
Remove to a cutting board and set aside to rest
5
Slice the steak on the bias
6
For the onion rings: Fit a heavy-bottomed pot with a deep-frying thermometer and fill with 2 to 3 inches of oil
7
Heat the oil to 365 degrees F
8
Meanwhile, prepare one bowl with buttermilk and a second with flour, salt and cayenne
9
In batches, place the cut onion rings into the buttermilk and then into the flour; repeat one more time
10
Carefully place the dipped rings into the preheated oil, being sure not to overcrowd the pan
11
Once golden on one side, flip to the other side and fry until golden brown all around
12
Remove with a slotted spoon to a paper-towel-lined plate
13
Season with salt
14
For the mustard cheese sauce: Melt the butter in a medium saucepan
15
Add the flour and whisk together completely to make a roux
16
Whisking continuously, gradually add the cold milk until completely combined and the sauce starts to thicken into a bechamel
17
Add the fontina, Tabasco and Dijon and whole-grain mustards
18
Season to taste, then remove from the heat
19
To assemble the sandwich: Smear the cheese sauce on each side of the bread, top with sliced fontina, banana peppers, steak and arugula
20
Serve the onion rings on the side