A spice-rubbed New York strip steak joins a succulent stack that includes caramelized sweet onions, leaves of peppery arugula, and a crusty ciabatta roll for a memorable sandwich.

Martha Stewart Living, June 2006


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.

  • Blend garlic and 1/2 cup oil in a blender until combined. Set garlic oil aside.

  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.

  • Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.

  • Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.

  • Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.

  • Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.