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Marinated Flank Steak Sandwich
Serves 4 |
Perfect for lunch, dinner, and picnics.
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Ingredients:
| For Burnt Onion Aioli: |
| 1 tablespoon fresh thyme, stems removed, roughly chopped |
| 2 yellow onions, diced |
| 1 tablespoon olive oil |
| 1/2 teaspoon kosher salt |
| 1/4 teaspoon black pepper |
| 1 teaspoon lemon juice |
| 1/2 cup mayonnaise |
| For the Steak Marinade: |
| 1/3 cup olive oil |
| 3 cloves garlic, minced |
| 2 teaspoons kosher salt |
| 1/4 cup red wine vinegar |
| 1 tablespoon brown sugar |
| 1/2 teaspoon black pepper |
| 1 1/2 lb flank steak |
| 4 ciabatta rolls, toasted |
| Blue cheese crumbles, for topping |
| Fresh arugula, for topping |
Directions:
- Preheat the oven to 450°F. Line a baking sheet with parchment paper
- Place the thyme and onion in a mixing bowl. Drizzle on the olive oil and season with salt and pepper. Toss to combine. Pour on the baking sheet. Place in the oven to roast for 35 minutes.
- Remove from oven. Pour everything into a food processor. Add the lemon juice and mayonnaise. Pulse until smooth. Set aside.
- Combine the olive oil, garlic, kosher salt, red wine vinegar, brown sugar, and black pepper in a resealable bag. Add the flank steak and coat it in the marinade. Let marinate for 2-4 hours.
- Bring a large skillet to high heat. Sear the steak for about 4 minutes per side. Transfer the steak to a plate and let it rest for 10 minutes.
- Slice the steak against the grain into strips.
- Slice the insides of the ciabatta rolls with the burnt onion aioli. Layer on the steak, and top with blue cheese crumbles and arugula. Enjoy!
| Main Ingredient: | Steak |
| Cooking Method: | Stovetop |
| Course: | Lunch, dinner |
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