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NY Strip Steak Sandwich with Rosemary Mayo

NY Strip Sandwich with Rosemary Mayo on a plate
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15 min

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4

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Beef

By: Chef Johnny Poche

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

For the Rosemary Mayo:

  • 3 tbsp olive oil

  • 1 tsp finely chopped rosemary

  • 3/4 cup mayonnaise

  • 1 tsp lemon juice

  • salt & pepper

    to taste

For the Sandwich:

  • 1 ButcherBox NY Strip Steak

  • 1 Ciabatta loaf

    or preferred sandwich bread

  • 8 oz rosemary mayonnaise

  • 8 oz olive tapenade

  • 1 roasted red pepper

    cut into strips

  • 8 slices fresh mozzarella

  • 1 oz baby spinach leaves

Step By Step

Instructions

For the Rosemary Mayo:

1
Combine olive oil and rosemary in a small pan over low heat and cook for 5 minutes. Remove from heat and let cool.
2
In a bowl, whisk together mayonnaise, salt and pepper. Add lemon juice and the chilled olive oil mixture. Store refrigerated for up to 5 days.

For the Sandwich:

1
Cut bread in half lengthwise and toast or grill to your preference.
2
Spread rosemary mayonnaise on both sides of the toasted bread.
3
Arrange the sliced steak on the bottom half of the bread, covering it entirely.
4
Evenly spread the Italian tapenade over the steak.
5
Distribute roasted red pepper strips and fresh mozzarella slices evenly over the steak.
6
Top with baby spinach and cover with the top half of the ciabatta.
7
Cut into 4 sandwiches and serve.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.