2 Strip steaks, about 1 1/2 inches thick, sliced thin crosswise
Salt and Pepper
3 Tablespoons olive oil
1 small red onion, halved and sliced thin
1 Tablespoon red wine vinegar
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons prepared horseradish, drained
8 slices thick cut crusty bread

1. Pat steak dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak until browned all over, about 3 minutes. Transfer to plate. Repeat with additional 2 teaspoons oil and remaining steak. Add onion and 1 teaspoon oil to now-empty skillet and cook until browned, about 6 to 8 minutes. Off heat, add vinegar and transfer onion to plate with meat.

2. Combine mayonnaise, blue cheese, and horseradish in small bowl. Brush remaining oil over 1 side of bread. Place bread, oiled side down, on cutting board. Spread each slice with flavored mayonnaise. Top 4 slices of bread with steak-onion mixture. Top with remaining bread, oiled side up.

3. Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Serve.

Yield: Serves 4

Cook’s Country, February/March 2011