Butter & Thyme Basted Steak Sandwich

Directions

1. Using a very sharp knife, make small crosshatch shallow cuts into the surface of the steak to increase the surface area for seasoning and texture when cooked.

2. Preheat your Blackstone griddle to high heat and add a bit of olive oil. Season the steak with High Plains and Blackened Steak Seasonings, then cook the steak for 3-4 minutes per side or until golden and crisp. Add the julienned onions to the griddle next to the steak, allowing them to cook in the beef fat.

3. In a small mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, a bit of High Plains Steak Seasoning, and chopped parsley. Stir to mix evenly.

4. When the steak and onions are nearly fully cooked, add the butter and fresh thyme to the griddle. Place the steak on top of the herbs and flip it a few times, basting with the herby butter. Cook for an additional 2 minutes, then remove the steak from the griddle and let it rest.

5. Toast the sourdough bread slices on one side on the griddle. Flip the bread and add 2 slices of pepper jack cheese to each toasted side. Remove from the griddle when the bread is golden and the cheese is melted.

6. Slice the steak into bite-sized pieces and toss them in their own juices. Spread some of the prepared sauce over the melted cheese on the bread. Add some of the cooked onions and a bit of arugula, then top with the sliced steak. Cover with the top slices of bread, slice the sandwiches, and serve hot.