Cowboy Butter Iberico Steak Sandwich
Ingredients
Cowboy butter
- 8 tbsp (1 stick) unsalted butter, melted
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 tsp chopped chives
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Sandwich
- 1/4 lb Iberico steak (secreto or presa)
- Salt & black pepper (to taste)
- 1/2 tbsp olive oil
- 1 baguette loaf, toasted
- 1/2 cup crispy fried onions
- 1 slice provolone
- 1/4 cup arugula
Preparation
In a bowl, combine melted butter, minced garlic, dijon mustard, lemon juice, parsley, chives, smoked paprika, red pepper flakes, salt, and black pepper. Stir well and keep warm until ready to use.
Let the steak sit at room temp for 15 minutes. Season both sides with salt and black pepper.
Heat olive oil in a pan over medium-high heat. Sear for 2-3 minutes per side until medium-rare or preferred doneness.
Remove from heat, and let the steak rest. While the steak is resting, toast the bread in the same pan to soak up any leftover flavors.
Spread cowboy butter on the bottom half of the bun. Add arugula, layer the sliced Iberico steak, and place a slice of provolone over the steak. Lightly broil or torch the sandwich open-faced until the cheese is perfectly melted.
Sprinkle with crispy fried onions, drizzle with extra cowboy butter (if desired), then close the sandwich with the top bun and slice diagonally.
Serve and enjoy.
