The adage is that everyone turns out to be like their parents; one way I know that this is coming true is in my inability to throw away food. Growing up, all leftovers were either reheated or reinvented for the next meal. Therefore, when I made the recipe for Grilled Pork Chops with Carrot Puree, Arugula, and Crispy Onions and ended up with lots of delicious arugula sauce left over due to my large blender, I started to think about the next meal I could make with it. I came up with a steak sandwich where I repurposed both the sauce and the onions.
Steak, Crispy Onions and Arugula Sandwich, serves 4 for lunch or supper
1/2 lb of steak filet
Coarse salt & cracked black pepper
1 block of parmesan cheese
1 medium-large baguette
Set the steak out on the counter for at least 30 minutes to get to room temperature. Heat the grill or grill pan to medium high heat. Season the steak on both sides with salt and pepper and a drizzle of olive oil. Place the steak on the hot grill and cook until desired doneness; I like mine medium-rare to medium, so 2-3 minutes on each side. When it is ready, remove it from the grill and allow it to rest for at least 10 minutes on a cutting board so the juices can redistribute.
Meanwhile, for fresh arugula sauce and fried onions, follow the steps from the recipe for Grilled Pork Chops with Carrot Puree, Arugula, and Crispy Onion. If you have leftovers on hand, add a couple dashes of balsamic to awaken the sauce.
Then, slice the baguette lengthwise and begin assembling, spreading on the arugula sauce and adding some fresh arugula leaves, and fried onions. Next, thinly slice the steak and add it to the sandwich. Finish by shaving some parmesan cheese, sprinkling a pinch of salt and pepper (optional) and cutting into 4.