Seared steak sandwich with Heirloom Tomatoes, Basil and Sweet Corn Mayo

4-5 oz. strip loin steak
Salt & pepper
3/4 cup mayonnaise
1 cup roasted corn kernels (fresh or frozen)
2 tablespoons fresh basil, chopped
1 cup ricotta cheese
2 tablespoons chopped herbs (such as parsley, chives, basil, tarragon)
4 1-inch slices Challah bread
4 tablespoons butter, plus extra for spreading
3-4 heirloom tomatoes
2 cups arugula
4 oz. Parmesan cheese

Bring steak to room temperature before searing (this will help with even and consistent cooking). Season steak with salt and pepper. Sear on high heat 3-4 minutes per side for medium rare (use a cast iron pan to give the steak good caramelization). Let steak rest 10 minutes, and then slice. Combine the mayonnaise in a bowl with the corn and fresh basil. Stir and season with salt and pepper. In a separate bowl, combine the ricotta with the mixed herbs.

Spread each slice of challah bread with butter, toast in pan until golden brown. Spread extra butter on the bread. Spread some ricotta on each slice of bread. Add some of the corn basil mayo, sliced tomato, then slices of steak. Top with arugula and shaved Parmesan.

From: Today.com