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.
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.