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Peppercorn Strip Steak Baguette
Andre Lewis

Peppercorn Strip Steak Baguette

Coarsely cracked pepper should form a crust here, not disappear into a sauce. New York strip stays beefy after thin slicing, while a mustard-buttered baguette gives the sandwich a sharp backbone. Let the steak rest before cutting or the bread gets all the juice and the meat gets none.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs New York strip steak
  • 1 1/2 tsp kosher salt
  • 2 tsp coarsely cracked black pepper
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter softened
  • 2 tbsp Dijon mustard
  • 1 large baguette cut into 4 sections and split
  • 1 cup thinly sliced romaine lettuce

Method
 

  1. Season the steak with salt and press the cracked pepper firmly onto both broad sides.
  2. Heat the oil in a heavy skillet over medium-high heat and sear the steak for 4 to 6 minutes per side until it reaches 145°F.
  3. Transfer the steak to a board and rest it for at least 3 minutes.
  4. Mix the softened butter and Dijon, spread it over the baguette sections and toast them cut-side down in the skillet for 2 minutes.
  5. Slice the rested steak very thinly across the grain and divide it among the baguettes.
  6. Top each with 1/4 cup romaine and close the sandwiches without pressing out the steak juices.