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Ashish Alfred's Classic Steak Sandwich

COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
3
RATE THIS RECIPE
(0)
Ashley Holt
COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
3
RATE THIS RECIPE
(0)

Ingredients

Garlic Aioli
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 1/2 lemon, zested
  • freshly ground black pepper
Steak
  • 1 pound skirt steak
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
Sandwiches
  • butter, softened
  • 6 slices ciabatta bread
  • 1/4 pound sliced provolone
  • 3/4 cup fresh arugula leaves
  • 8 peppadew peppers, sliced

Chef notes

When I think of American food, I think steak. While slicing into a prime cut on a plate is great, I really enjoy serving steak on a sandwich. It gives you all the tender, juicy textures and flavors in an easy-to-eat package.

Technique tip: Make sure to rest your steak before slicing because if you don't, all the juiceswill leak out, which results in a really soggy sandwich.

Swap option: For a vegetarian take on this recipe, you can easily swap out the steak for agrilled portobello mushroom.

Preparation

For 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.

For the steak:

1.

Brush steak with oil and season with salt and pepper.

2.

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.

3.

Let the steak rest 15 minutes before slicing, then slice against the grain in 2-inch sections.

For the sandwiches:

1.

Lightly butter the bread and toast in a non-stick pan until golden.

2.

Place skirt steak on the bottom half of each roll and place 2 slices provolone on top.

3.

Top with arugula and peppers.

4.

Generously spread aioli on top half of bread before topping the finished sandwiches.