Recipe Details

Ingredients

• 1/3 c. 

  sour cream

• 1/4 c. 

  mayonnaise

• 1 tbsp. 

  chopped fresh cilantro

• 1 

  to 2 teaspoons prepared wasabi paste

• 1 

  garlic clove, grated

• 1/4 tsp. 

  kosher salt, plus more to taste

• Black pepper, to taste

STEAK:

• 2 

  pounds sirloin steak (about 1 inch thick)

• Olive oil, for drizzling

• 1 tsp. 

  kosher salt

• Black pepper, to taste

• 6 

  ciabatta rolls, split open

• 6 oz. 

  sliced havarti or Swiss cheese

• 3 c. 

  baby arugula

• Potato chips, for serving

Description

• 1. Combine the sour cream, mayonnaise, cilantro, wasabi, garlic, salt and a few grinds of pepper in a small bowl. Cover and refrigerate 2 hours.

• FOR THE STEAK:

  1. Preheat the oven to 425˚. Heat a large cast-iron skillet over medium-high heat until hot. Drizzle the steak with olive oil and sprinkle with the salt and a few grinds of pepper. Add to the skillet and cook until browned, about 2 minutes per side.
  2. Transfer the skillet to the oven and cook 5 to 7 minutes for medium rare. Remove steak to a cutting board and let rest.
  3. Meanwhile, place the bottom halves of the rolls on a baking sheet and top with the cheese. Bake until the cheese starts to melt, about 3 minutes.
  4. Slice the steak and place on the roll bottoms. Top with the arugula. Spread the wasabi sauce on the top halves of the rolls and close the sandwiches. Serve with potato chips.