NY Strip Steak Sandwich

I truly love this dish. I adapted a recipe from my favorite cooking show, Barefoot Contessa. I am not a huge fan of mayo but I couldn't resist trying this. I make this at least once a month and have used flank steak and ribeye but truly NY strip is the best for this recipe. Kali Orexi

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1 medium green or red pepper
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 greek pitas

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until medium in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion, peppers and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom of each pita. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings.

Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature