Steak and pimento cheese sandwich

Salt steak filet and add cracked pepper, and let filet rest for a bit. This used a Juicy Marbles filet.

While the steak is resting, slice some onions and then caramelize them. Start with a little olive oil, cook slow and low, and add a little water every so often.

Sear the steak filet on both sides. JM's directions say to use a nonstick pan, but if you have a carbon steel pan, use that. As long as the pan is seasoned, it shouldn't stick, and you can get a better sear on the filet. Let rest once cooked.

Dress your arugula. I used a peppercorn and rosemary olive oil and a little white balsamic, plus a little cracked pepper.

Shred the steak with a fork. I added a little drizzle of the peppercorn and rosemary oil to bridge the flavors of the steak and arugula.

Lightly butter two pieces of bread and grill in pan.

Add a thin layer of garlic aioli to one piece of bread. Hellmann's garlic vegan is accidentally vegan. I've been using the hell out of it lately. Top the bread with the dressed arugula.

Spread some of the pimento cheese on the other piece of bread. I used Dare smoked pimento cheese. It's fucking good — the smoked flavor is 🤌

Place the steak shreds evenly over the slice of bread with the arugula. On the other piece of bread with the pimento cheese, lay down the caramelized onions evenly. The cheese will warm up and get real tasty. Add a few Fresno chili rings — you want a little acidity in the sandwich to cut the richness, and they complement the pimento cheese well.

Wrap with parchment paper and compress lightly with your hand for a few seconds to let everything get to know each other. Slice, serve and enjoy.