Ingredients

makes 4

　　1 tablespoon whole black peppercorns

　　1 tablespoon whole white peppercorns

　　1 tablespoon whole coriander seeds

　　1 teaspoon brown mustard seeds

　　1 New York strip steak (about 1 pound; 3/4 to 1 1/4 inches thick)

　　4 garlic cloves

　　1/2 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil

　　1 Vidalia onion, halved and cut into 1/4-inch-thick slices

　　Coarse salt

　　4 ciabatta rolls, halved

　　1/2 teaspoon fresh lemon juice

　　1 ounce baby arugula

　　

Step 1

Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.

　　

Step 2

Blend garlic and 1/2 cup oil in a blender until combined. Set garlic oil aside.

　　

Step 3

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.

　　

Step 4

Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.

　　

Step 5

Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.

　　

Step 6

Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.

　　

Step 7

Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.