Steak Sandwiches

• Recipe by Nigel Slater

The only time I ever eat beef is when it is cooked in such a way as to combine a deeply savory crust with a very pink and juicy center. This is a special occasion snack or blissful solitary supper.

Ingredients

1. 2 garlic cloves
2. Sea salt
3. 1 stick (4 ounces) unsalted butter, at room temperature
4. 1 cup coarsely chopped flat-leaf parsley
5. 2 tablespoons fresh lemon juice
6. 2 teaspoons Dijon mustard
7. Freshly ground pepper
8. Four 6-ounce strip steaks
9. 2 baguettes or 4 ciabatta rolls

Directions

1. Crush the garlic cloves and coarsely chop them; sprinkle with 1 teaspoon of salt. Using the tip of a chef's knife, mash the garlic with the salt in small circular motions until pasty. Transfer to a small bowl and mash in the butter, parsley, lemon juice and mustard. Season with salt and pepper.
2. Preheat a grill pan. Season the steaks with salt and pepper. Grill them over moderately high heat for about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 5 minutes. Halve the baguettes lengthwise and cut them in half. Warm the bread in the grill pan. Spread the baguettes with 4 tablespoons of the butter. Thinly slice the meat and lay the slices in the baguettes. Brush the meat with the remaining 4 tablespoons of butter and serve.