Peppered Steak Sandwiches

Peppered Steak Sandwiches
Serves 4

2 boneless strip steaks, (about 3/4 pound each)
Cracked black pepper
1 baguette
Olive oil
1 clove garlic
Salt
1/4 pound Roquefort cheese
Caramelized Onions (recipe follows)
1 sprig fresh rosemary

Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed. Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove. Heat a cast-iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes. Cut toasted baguette into four equal pieces. Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately.

Caramelized Onions
Makes about 1 cup

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, (about 1 1/2 pounds), sliced into 1/8-inch rounds
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves, or 1 teaspoon dried thyme (optional)

Heat butter and oil in a medium skillet over medium-low heat. Add onions, and cook until they begin to soften, stirring occasionally, about 15 minutes. Add sugar, salt, and pepper; raise heat slightly, and cook until golden brown, stirring occasionally, 30 to 35 minutes. Stir in thyme, if using, and serve warm.

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