Steak Sandwich
Ingredients
**Steak:**
- 12 ounces filet mignon center cut, at room temperature
- Salt to taste
- Black pepper to taste
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter
**Chipotle Sauce:**
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1/2 to 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 to 3 tablespoons adobo paste
**Garlic and Herb Spread:**
- 1/4 cup mayonnaise
- 1 tablespoon parsley finely chopped
- 2 teaspoons garlic finely minced
- 1 tablespoon parmesan grated
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
**Toppings:**
- Sliced sourdough bread
- Tomatoes sliced
- Lettuce
- Avocado sliced
- Grated parmesan
- Chopped parsley
- Beef bacon
Instructions
**Make the Chipotle Sauce:**
- In a small bowl, combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo sauce. Stir until smooth, then set aside.
**Make the Garlic and Herb Spread:**
- In another small bowl, mix together mayonnaise, parsley, garlic, parmesan, black pepper, and oregano. Set aside.
**Make the Steak:**
- Pat the filet mignon dry with paper towels.
- Season all sides with salt and black pepper.
- Heat a cast iron skillet over high heat. Add vegetable oil and wait for it to smoke.
- Cook the steak for 2 to 3 minutes on each side until golden brown crust forms.
- Reduce heat to medium-low, add butter, and baste the steak for another 2 to 3 minutes.
- Remove the steak from the skillet and let it rest, covered with foil, for 10 minutes before slicing.
**Assembling:**
- Toast the bread under the broiler until golden. Watch closely to prevent burning.
- Spread garlic mayo on one side of the bread.
- Layer lettuce, tomatoes, avocado, steak, chipotle aioli, parmesan, parsley, bacon, and top with another slice of bread.
- Press down gently, slice in half, and savor every bite!
Notes
For a tangy kick, add a splash of pickle juice over the avocado, lettuce, and tomato. It balances the richness of the sandwich beautifully!