Description
A hearty and flavorful steak sandwich featuring tender grilled beef steak, rich caramelized onions, creamy garlic aioli, fresh tomatoes, and peppery rocket on Turkish bread. This sandwich combines savory and slightly sweet elements for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Garlic Aioli
- 3/4 cup mayonnaise (preferably whole egg)
- 1 large garlic clove, minced
Caramelized Onions
- 3 large onions (brown, white, or yellow), peeled and finely sliced
- 40 g / 3 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/4 tsp salt & pepper
Steak and Sandwich
- 600 – 700 g / 1.2 – 1.4 lb grilling beef steak
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 2 tomatoes, thickly sliced
- 60 g / 2 oz rocket (arugula) or other lettuce of choice
- Mustard (American mustard recommended)
- Turkish bread (about 60 cm / 2 feet long) or 4 rolls/buns of choice
Instructions
- Prepare the Garlic Aioli: Mix the mayonnaise and minced garlic together thoroughly. Set aside for at least 30 minutes to allow the garlic flavor to infuse into the mayonnaise. Do not store for more than three days to maintain freshness.
- Make the Caramelized Onions: Melt the butter in a skillet over medium-low heat. Add the sliced onions and stir to coat them evenly in the melted butter. Cover the skillet with a lid or place a baking tray over it and cook for about 20 minutes, stirring once or twice. Remove the cover and continue cooking for another 20 minutes, stirring occasionally, until the onions turn golden. If the onions are not browning, increase the heat slightly. Add the brown sugar, balsamic vinegar, salt, and pepper and cook for an additional 10 minutes until the onions become jammy. Remove from heat and keep warm.
- Cook the Steak: Season the grilling beef steak generously with salt and pepper. Heat the vegetable oil in a pan or skillet over medium-high heat until hot. Place the steak in the pan and cook for about 4-6 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Remove the steak from the pan and let it rest for about 5 minutes to retain juices.
- Assemble the Sandwich: Slice the Turkish bread lengthwise to create a sandwich base. Spread a layer of the prepared garlic aioli on the inner sides of the bread. Layer mustard over the aioli as desired. Slice the rested steak thinly and arrange it on the bread, then top with caramelized onions, thick tomato slices, and rocket/arugula. Close the sandwich with the other half of the bread and cut into portions for serving. Enjoy immediately.
Notes
- For the best flavor, allow the aioli to rest for at least 30 minutes before using.
- Caramelized onions can be made ahead and warmed before serving.
- Adjust steak cooking time based on thickness and preferred doneness.
- Use fresh Turkish bread or soft rolls for optimal texture.
