Steak Sandwiches with Tarragon Mayonnaise
Elevate your lunch game with these mouthwatering Steak Sandwiches with Tarragon Mayonnaise! Juicy, perfectly seared ribeye steak takes center stage, paired with a zesty homemade tarragon mayo that combines creamy indulgence, a hint of citrusy lemon, and fresh herbaceous notes. Nestled inside lightly toasted baguettes, this sandwich layers tender steak slices with peppery arugula and crisp red onion for a delightful mix of flavors and textures in every bite. Ready in just 30 minutes, this recipe is perfect for an upscale lunch or casual dinner. Serve alongside crispy fries or a fresh salad for a truly satisfying meal. Whether you're hosting a weekend gathering or treating yourself to something special, these steak sandwiches are guaranteed to impress!
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Ingredients
- 1 lb ribeye steak
- 2 medium-sized baguette
- 1 cup mayonnaise
- 2 tablespoons fresh tarragon leaves
- 2 teaspoons lemon juice
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups arugula
- 0.5 medium red onion, thinly sliced
Directions
Step 1
Season the ribeye steak with salt and black pepper on both sides, allowing it to rest at room temperature for 10 minutes.
Step 2
Heat a skillet over medium-high heat. Add olive oil and butter, allowing the butter to melt completely.
Step 3
Place the steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or longer depending on your preference.
Step 4
Remove the steak from the skillet and let it rest on a cutting board for 5-7 minutes before slicing thinly against the grain.
Step 5
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and chopped tarragon leaves until well combined. Set aside.
Step 6
Slice the baguettes in half lengthwise and lightly toast them in a clean skillet or under a broiler until golden.
Step 7
Spread a generous layer of the tarragon mayonnaise on one side of the toasted baguette.
Step 8
Layer the sliced steak, arugula, and thinly sliced red onion onto the sandwich base.
Step 9
Top with the remaining baguette half, pressing gently to secure the ingredients.
Step 10
Slice each sandwich into halves or thirds and serve immediately.
Nutrition Facts
| Serving size | (1335.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4495.3 |
| Total Fat 287.0g | 0% |
| Saturated Fat 55.4g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 626.5mg | 0% |
| Sodium 6395.9mg | 0% |
| Total Carbohydrate 309.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 26.0g | |
| Protein 175.2g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 416.5mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2207.1mg | 0% |
Source of Calories