STrip Steak SAndwich
with Worcestershire Aioli
Neon Bar
Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 30 minutes


AIOLI:

  • 7 Tbsp. mayonnaise
  • 3 Tbsp. Worcestershire sauce
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. honey
  • ¼ tsp. garlic powder


SANDWICH:

  • 2 – 12 oz. NY Strip Steaks
  • Texas Roadhouse Steak Seasoning
  • 2 Tbsp. butter
  • 2 large, yellow onions, sliced into ¼” strips
  • ½ tsp. salt
  • 8 slices of crusty bread, toasted
  • 4 Tbsp. horseradish cheddar spread (or beer cheese)
  • Leaf lettuce

DIRECTIONS

To prepare aioli -

  1. Whisk all the ingredients together until well blended; store in refrigerator until ready to use for up to 7 days.

To prepare sandwiches -

  1. Season the steaks, coast to coast, with the Texas Roadhouse Steak Seasoning.
  2. Preheat grill to high and let the grates get hot.
  3. While grill is preheating, heat a large skillet or pot on med-high heat and add the butter to the pan.
  4. When the butter is melted and sizzling, add the onions.
  5. Cook, stirring frequently, until they start to become transparent.
  6. Turn heat down to med-low and sprinkle onions with salt.
  7. Stir occasionally until the onions are soft and browned; about 25-35 minutes. If they start to get dry, you can add a tablespoon of water (or sherry vinegar) as needed.
  8. Place steaks on the grill, close the cover, and grill for two minutes. Flip them over and cook for another two minutes, lid closed.
  9. Move steaks to a med-hot area of the grill and cook until desired temperature is reached.
  10. Remove from the grill and allow them to rest 5-10 minutes then thinly slice.
  11. Assemble sandwiches by spreading 1 Tbsp. of cheese on 4 pieces of toasted bread and aioli on the other 4 pieces.
  12. Top the cheese side with leaf lettuce, 6 oz. of steak, and ¼ of the onions. Top with the aioli side of bread.