Steak Sandwich: Difference between revisions
From McGough's Recipes
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Latest revision as of 13:38, 17 July 2023
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
- 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.
- 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.
- 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.
- 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.