Loaded Steak Sandwich

Ingredients

Here are the following ingredients:

• ⅓ cup (75 mL) canola oil (approx)
• 2 tbsp (30 mL) brown sugar
• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) dry mustard powder
• 2 tbsp (30 mL) smoked paprika
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) garlic powder
• 4 tsp (20 mL) onion powder
• 4 tsp (20 mL) freshly ground black pepper
• 16 Strip Loin Steaks, about 5 oz (150 g) each and ¾-inch (2 cm) thick

Service

• 16 demi baguettes or crusty oblong rolls (8 inch/20 cm), split and lightly toasted
• 3 cups (750 mL) Dijonnaise
• 5 oz (150 g) arugula, about 8 cups (2 L)
• 1 lb (500 g) shaved red onion, about 4 cups (1 L)
• 2 oz (60 g) crispy fried onions, about 1 cup (250 mL)
• Balsamic glaze (optional)

Preparation

1. Whisk oil with brown sugar, oregano, dry mustard, smoked paprika, salt, garlic powder, onion powder and pepper. Rub onto steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Spread 2 tbsp (30 mL) Dijonnaise on each side of bun.
3. Arrange ½ cup (125 mL) arugula on bottom bun, top with sliced steak, ¼ cup (60 mL) shaved red onion and 1 tbsp (15 mL) crispy fried onions. Drizzle with balsamic glaze, if using. Cap with top bun.

Beef Cuts