Steak Sandwich

Prep	Total	Servings
20 Min	1 Hr	3

Ingredients

For the Garlic Aioli

• 2 cloves garlic
• 1/2 tsp. kosher salt
• 1 tbsp. extra-virgin olive oil
• 1/2 c. mayonnaise
• Zest of 1/2 a lemon
• Freshly ground black pepper

For the Skirt Steak

• 1 lb. skirt steak
• extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

For the Sandwiches

• Butter, for toasting rolls
• 3 ciabatta or similar rolls, sliced
• 1/4 lb. sliced provolone
• 3/4 c. fresh arugula leaves
• 8 peppadew peppers, sliced

Directions

1. Make the aioli: With a mortar and pestle, mash garlic with salt until a paste forms. Transfer paste to a small bowl and whisk in olive oil, mayonnaise, and lemon zest, then season with pepper.
2. Make the steak: Brush steak with oil and season with salt and pepper. In a cast-iron pan over medium-high heat, sear both sides. Cook 3 minutes per side to the desired internal temperature and remove from heat. Let steak rest 15 minutes before slicing. Slice against the grain in 2" sections.
3. Assemble the sandwich: Lightly butter rolls and toast in a Krups toaster oven until golden. Place skirt steak on the bottom half of each roll and place 2 slices provolone on top.
4. Put back in toaster oven to melt cheese. Remove from oven and top with arugula and peppers. Generously spread aioli on top half of rolls before topping the finished sandwiches.

Link to recipe