Serves 4
Caramelized Onions and Horseradish Sauce
Sandwiches
To caramelize the onions, bring pot to medium-high heat. Add oil, then add onions and thyme; sauté 15 minutes, or until onions are golden brown. If too much fond (the tasty brown bits on the pan) begins to form, add a little bit of water and stir.
Add garlic and sauté two minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat. If you decide to make them ahead of time, simply reheat them in a pan as you get ready to assemble the sandwiches.
In bowl, mix horseradish, mayonnaise and sour cream. Season with salt. This can be made a day ahead and stored in the fridge.
When you’re read to make your sandwiches, preheat large grill pan over medium-high heat. Coat steaks with 1 tbsp. oil and season with Butcher’s Salt. Grill steaks, turning steaks over every 60 to 90 seconds for about a total of three minutes per side, or until instant-read meat thermometer registers 125°F for medium-rare doneness. Transfer steaks to rack over baking sheet and rest five minutes. Reserve grill pan.
Drizzle more oil into grill pan. Grill bread on one side for about two minutes. Divide cheese among four slices. Cover and cook until cheese melts, about two minutes.
Spread about 1 tbsp. horseradish sauce over each of four slices without cheese and then top with arugula. Trim fat and sinew from steaks, then thinly slice steaks across grain. Divide steak among sauce-topped bread. Top with caramelized onions, more sauce and remaining four grilled bread slices, cheese side down.
thanks for formatting