Steak Sandwich
Zach Johnston
3
20 minutes
25 minutes
American
Dinner
Toasty, juicy, and smothered in melty Provolone and a homemade garlic aioli. If there's one steak sandwich to commit to memory, this is it. Our recipe makes three sandwiches, so plan to share (or, you know, don't).
Ingredients
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2 cloves garlic
1/2 tsp. kosher salt
1 Tbsp extra-virgin olive oil
1/2 cup mayonnaise
Zest of 1/2 a lemon
Ground black pepper
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1lb Skirt steak
Extra-Virgin olive oil
Tiger Steak & Burger
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Butter, for toasting rolls
3 Ciabatta (sliced)
1/4 lb sliced provolone
3/4 cups 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 Tiger Steak & Burger. 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 until golden. Place skirt steak on the bottom half of each roll and place 2 slices provolone on top.
Put back in toaster oven or oven on broil 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.
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