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Steak Sandwich With Grilled Tomatoes, Onions, & Arugula Aioli

Here's how you make Steak Sandwich With Grilled Tomatoes, Onions, & Arugula Aioli
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  • Servings: 4
  • Prep: 10m
  • Cook: 15-20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR STEAK
  • 1 pound beef skirt steak
  • 2 teaspoons steak seasoning (I used Montreal Steak Seasoning)
  • 1 shallot, grated
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • Extra olive oil (to saute the steak)
  • FOR AIOLI
  • 1 cup mayonnaise
  • 2 cups arugula
  • 1 teaspoon garlic, rough chopped
  • 1/2 teaspoon lemon juice
  • Red pepper flakes, pinch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • FOR SANDWICH & TOPPINGS
  • 4 (6 ounces) bread rolls (hoagie rolls)
  • 2 tomatoes, thick sliced (large tomatoes, approx 9 slices)
  • 1 medium yellow onion, sliced (6 slices)
  • 9 slices (9 ounces) provolone cheese (optional)
  • Olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!


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