Good. I promise!
(From Everyday Food magazine)
-NY strip steaks (I used one that was a bit more than half a pound, and I was able to make 2 sandwiches for both Jeff and me.)
-salt and pepper
-1 medium onion, sliced thin
-1/2 an apple, cored and sliced thin
-1 T. red-wine or white-wine vinegar
-1 bag (10 oz) baby spinach
-grainy, Dijon mustard
-8 slices of crusty bread, toasted
1. In a large skillet, heat 1 t. vegetable oil over medium-high. Season the steaks on both sides with salt and pepper. Cook until medium-rare, about 5 minutes per side, flipping once. Transfer to a plate and tent loosely with foil to keep it warm.
2. Add onion to pan and season with salt and pepper. Cook until the onion begins to soften, about 4-5 minutes. Add apples and season again. Cook until the onions and apples start to get caramelized (about 5-7 minutes). If you want this to be a bit more caramel-y and brown, sprinkle a bit of sugar over them while they're cooking. Add vinegar and any accumulated steak juices and cook until that liquid has just evaporated, about a minute. Transfer the apples and onions to a bowl and add spinach to the pan. Season with salt and pepper and cook and stir until the spinach has wilted, about 3 minutes.
3. Thinly slice steaks against the grain. Spread mustard on 4 slices of bread. Top with steak, onions and apples, and spinach. Top with remaining bread and serve immediately.