1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
1 TBSP + 1 tsp Basiks at Home™ Hunter Blend
½ tsp Basiks at Home™ Dark Chocolate Balsamic Vinegar

Olive oil
2 yellow onions, sliced in rings
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Season the steak liberally with Basiks at Home™ Hunters Blend. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it’s almost smoking; then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes turning once, until very rare in the middle. Remove to a plate, drizzle with BAH™ Dark Chocolate balsamic vinegar and cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak into strips. Using the same sauté pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and 1tsp Basiks at Home Hunters blend and sauté for 8-10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches; layer the steak strips, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

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