Steak Sandwich With Grilled Tomatoes, Onions, & Arugula Aioli

Prep Time
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"One of my favorite sandwiches. This makes for a fantastic soup and sandwich night - serve with a creamy potato soup for a perfect dinner. It is full of flavor and not difficult to prepare. Using skirt steak makes for a very budget friendly meal as well. Perfect to entertain with for a game/card night; sports day, movie night with friends or family; or Sunday dinner. It is best to plan ahead and marinate the steak a few hours; but otherwise, it is very quick to prepare. Prep time does not include time to marinate the steak."

Original recipe yields 4 servings


  • Serving Size: 1 (577 g)
  • Calories 951.8
  • Total Fat - 55.1 g
  • Saturated Fat - 21.4 g
  • Cholesterol - 161.3 mg
  • Sodium - 2518.2 mg
  • Total Carbohydrate - 58.2 g
  • Dietary Fiber - 5.6 g
  • Sugars - 12.8 g
  • Protein - 56.8 g
  • Calcium - 1005.8 mg
  • Iron - 4.4 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.4 mg

Step 1

Steak ... You can always make this in a glass (non-reactive) dish; but, I prefer to use a simple ziploc bag. Add the olive oil, vinegar, seasoning, garlic, and shallot into the bag or the dish and mix well. Make sure to grate the onion and garlic into the bag or bowl so you get all the juices. Add the steak making sure to coat the steak on both sides. With a ziploc, just close, shake, squeeze and your done. Either way. Refrigerate at least 2 hours up to 8 hours - I prefer all day if possible.

Step 2

Aioli ... Add the arugula, mayonnaise, lemon juice, garlic, red pepper flakes, and a pinch of both salt and pepper to a small food processor and pulse a few times until pureed and combined. Taste and season once again with salt and pepper if necessary. Perfect to make ahead. Cover and refrigerate until ready to use.

Step 3

Rolls, Tomatoes, and Onions ... For the rolls, I like mine toasted. NO oil, just toasted. I did mine first on the grill pan before I did the steak. Just cut in half and toast, cut side down until lightly golden brown. These can also be done in the oven if you prefer.

Step 4

For the tomatoes and onions, season the first side with salt and pepper; then brush the grill or pan lightly with olive oil and add the onions and tomatoes seasoned side down. Then season the second side. The tomatoes will only take a minute or two per side (medium high heat); the onion, a bit longer. You are just giving them a lite char and warming them up.

Step 5

Steak ... I prefer a grill for this; but, a grill pan or even a heavy pan will work. Use the method that you are most familiar with. For a skirt steak 5 minutes on the first side; and 3-4 on the second is really all it takes. It depends on the cut, but skirt steak is usually NOT very thick and cooks quickly. Remove from the heat, set to the side, cover with foil, and let rest before slicing. This amount of time is approximate for a medium rare steak.

Step 6

Sandwich ... The bottom roll; then, aioli, steak, 3 tomato and 3 onion slices; and, finish with the top roll and a bit more aioli. You can always add cheese to this; but, I prefer to keep it simple. If you like cheese, add a few slices of cheese to each sandwich, wrap in foil and bake 10 minutes in a 400 degree oven until the cheese is ooey and gooey. It is up to you whether or not you want to add cheese.

Step 7

Serve and ENJOY!

Tips & Variations

No special items needed.



I made this omitting the tomato (DD and SIL are not tomato lovers) and added a bit of sriracha to the aioli and topped with arugala instead of adding it to the aioli. I served this with Jalapeno Cheese Doritos and they went well together. This is a fantastic steak sandwich!!

review by:
(1 Mar 2017)