Strip Steak Sandwiches
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1077
- Total Fat
- 75
- Saturated Fat
- 27
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 69
- Cholesterol
- 446
- Sodium
- 808
- Total: 20 min
- Active: 20 min
Ingredients
Strip Steak Sandwiches:
4 onions, each sliced into 4 thick slices
2 tablespoons olive oil
8 Kansas City/New York strip steaks, fat cut off
2 tablespoons lemon pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 deli rolls, split
Eggs:
2 tablespoons butter
8 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
Ancho Mayo:
1/2 cup mayonnaise
2 teaspoons ancho chile powder
Directions
- For the strip steak sandwiches: Heat 2 grill pans over high heat.
- Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
- Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
- Grill the rolls cut-side down until toasted, about 2 minutes.
- For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
- For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
- Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.