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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Recipe Information
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
Instructions
Season the ribeye steak with salt and black pepper on both sides, allowing it to rest at room temperature for 10 minutes.
Heat a skillet over medium-high heat. Add olive oil and butter, allowing the butter to melt completely.
Place the steak in the skillet and sear for 3-4 minutes on each side for medium-rare, or longer depending on your preference.
Remove the steak from the skillet and let it rest on a cutting board for 5-7 minutes before slicing thinly against the grain.
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and chopped tarragon leaves until well combined. Set aside.
Slice the baguettes in half lengthwise and lightly toast them in a clean skillet or under a broiler until golden.
Spread a generous layer of the tarragon mayonnaise on one side of the toasted baguette.
Layer the sliced steak, arugula, and thinly sliced red onion onto the sandwich base.
Top with the remaining baguette half, pressing gently to secure the ingredients.
Slice each sandwich into halves or thirds and serve immediately.
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.0 g | 368% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 6396 mg | 278% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 26.0 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 416 mg | 32% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
