Best Steak Sandwich
Because a slab of skirt steak is the best thing between sliced bread.
Jump to recipeToasty, juicy, and smothered in melty Provolone and a homemade garlic aioli. If there's one steak sandwich recipe to commit to memory, this is it. Our recipe makes three sandwiches, so plan to share (or, you know, don't). It's also the best way to give leftover steak new life. There is nothing that doesn't taste better as a sandwich the next day. Toasty bread, melty cheese, and a killer sauce are all life giving.
Season Your Steak Thoroughly
Don't skimp on the salt and pepper. A good dusting of both will take your sandwich's flavor to the next level.
Slice Against The Grain
It's terrible to bite into a steak sandwich and spend 30 seconds trying to a chew a single bite. The best way to avoid this is slicing your steak against the grain. It keeps the steak tender and also looks amazing!
Made it? Let us know how it went in the comment section below!
Ingredients
For the Garlic Aioli
- 2
cloves garlic
- 1/2 tsp.
kosher salt
- 1 Tbsp.
extra-virgin olive oil
- 1/2 cup
mayonnaise
Zest of 1/2 a lemon
Freshly ground black pepper
For the Skirt Steak
- 1 lb.
skirt steak
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
For the Sandwiches
Butter, for toasting rolls
- 3
ciabatta or similar rolls, sliced
- 1/4 lb.
sliced provolone
- 3/4 cup
fresh arugula leaves
- 8
peppadew peppers, sliced
Directions
- Step 1Make 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.
- Step 2Make the steak: Brush steak with oil and season with salt and pepper. 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.
- Step 3Assemble the sandwich: Lightly butter rolls and toast in a Krups toaster oven until golden. Place skirt steak on the bottom half of each roll and place 2 slices provolone on top.
- Step 4Put back in toaster oven 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.
Nutrition (per serving): 961 calories, 49 g protein, 40 g carbohydrates, .5 g fiber, 4 g sugar, 66 g fat, 20 g saturated fat, 1,561 mg sodium
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