Gordon’s Sirloin Steak Sandwich

Cook the steak: Place the New York Strip Steak (1 lb) on a clean, flat surface and season liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Drizzle some Olive Oil (as needed) onto the steak and then use a rolling pin to gently flatten the steak. Let the steak sit out at room temperature for about 20 minutes to temper.

In a large skillet over medium high heat place the steak, fat side down, and let cook until the fat begins to render.

In a separate pan on medium heat, add some of the fat from the NY strip pan that has been rendered.

Add the White Onion (1) and Kosher Salt (2 tsp) and cook until they begin to soften, then add the Brown Sugar (1 Tbsp) and stir until the sugar completely dissolves.

Add the Aged Balsamic Vinegar (1 Tbsp) and continue cooking until the onions have caramelized and the sauce begins to thicken. Season with salt.

Meanwhile, flip the steak and let cook on one side until a nice golden brown crust has formed then flip and continue cooking until the other side has developed the crust. Remove the steak from the pan and let rest for 5 minutes before slicing.

Place Swiss Cheese (4 slices) in a large skillet over medium high heat. Season the cheese with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and then place one piece of Sourdough Bread (4 slices) over each slice of cheese so the melted cheese sticks to the bread. Let the cheese melt completely and then let it cook for a moment longer until the cheese hardens.

Remove the bread from the pan and place on a clean surface with the cheese skirt facing upwards. Set aside.

Assembly: Spread Horseradish Cream (to taste) across one slice of bread and top with the caramelized onions. Spread the dijon across the other slice of bread. Add Watercress (to taste) on top of the Dijon Mustard (to taste) slice of bread (with cheese).

Slice the steak and season again with salt. Shingle the steak on the onions and top with the other slice of bread. Serve with additional watercress on the side.