steak sandwiches with creamy shallots... 25 minutes

 

the goods:

 

2 boneless New York strip steaks, excess fat trimmed

1 tablespoon olive oil

4 large shallots, thinly sliced

1/3 cup heavy cream

1 tablespoon Dijon mustard

4 sandwich rolls, split and toasted

2 cups baby spinach

 

Pat steaks dry with a paper towel and season with salt and pepper.

In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.

Reduce heat to medium, add shallots, and cook until softened, 8 minutes. Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper.

Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak slices, and baby spinach.