Description

This Savory Steak Sandwich with Sweet Onions and Garlic Aioli combines tender Bavette beef steak, caramelized sweet onions, fresh rocket, and juicy tomatoes, all layered inside crusty Turkish bread and enhanced with a rich garlic aioli and tangy mustard. Perfectly balancing savory and sweet flavors, this sandwich offers a gourmet, satisfying meal ideal for lunch or dinner.

Ingredients

Scale

Garlic Aioli

1 cup Mayonnaise (homemade gives the best flavor)
2 cloves Garlic (freshly minced)

Caramelized Onions

3 medium Onions (any color works well)
2 tablespoons Butter (olive oil can be a substitute)
1 tablespoon Brown Sugar (white sugar can be used if needed)
2 tablespoons Balsamic Vinegar (red wine vinegar is an alternative)

Steak and Seasoning

1 pound Bavette Beef Steak (consider skirt or flank as alternatives)
1 teaspoon Salt (opt for sea salt for better taste)
1 teaspoon Pepper
2 tablespoons Vegetable Oil (grapeseed oil can also be used)

Sandwich Assembly

1 cup Tomatoes (any ripe variety)
2 cups Rocket/Arugula (mixed lettuce can be a substitute)
2 tablespoons Mustard (Dijon mustard can enhance the flavor)
4 pieces Turkish Bread (ciabatta or hoagie rolls are alternatives)

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Instructions

Prepare Aioli: In a bowl, blend the mayonnaise with freshly minced garlic. Let this mixture rest for at least 30 minutes so the garlic infuses the mayo, creating a flavorful garlic aioli.
Caramelize Onions: Melt the butter in a skillet over low heat. Add thinly sliced onions and cover the pan. Cook gently for about 20 minutes until softened.
Finish Onions: Remove the lid and continue cooking for another 20 to 30 minutes, stirring occasionally, until the onions turn golden brown and jammy. Towards the end, stir in the brown sugar and balsamic vinegar to add sweetness and depth.
Prepare Steak: Allow the Bavette steak to come to room temperature. Season generously with salt and pepper on both sides to enhance flavor.
Sear Steak: Heat vegetable oil in a hot skillet. Sear the steak for approximately 3 minutes on one side and 2 minutes on the other to achieve medium-rare doneness. Remove from pan and let the steak rest briefly to retain juices.
Slice Steak: After resting, slice the steak thinly against the grain to ensure tenderness in each bite.
Assemble Sandwich: Slice open the Turkish bread and spread a generous layer of garlic aioli on the inside. Add a layer of fresh rocket leaves, followed by slices of ripe tomatoes, the sliced steak, and a generous portion of caramelized onions.
Add Mustard: Drizzle mustard over the ingredients inside the bread for an extra tangy flavor before closing the sandwich.
Optional Garnish: For added freshness and aroma, sprinkle some chopped fresh herbs such as parsley or thyme inside the sandwich before serving.

Notes

Allowing the steak to rest after cooking is crucial for juicy slices.
Use freshly minced garlic for the aioli to get the best flavor infusion.
Slow caramelization of onions over low heat brings out their natural sweetness, avoid rushing this step.
Room temperature steak cooks more evenly and efficiently.
Adjust cooking times to reach your preferred steak doneness.
Substitute bread types based on availability and preference; ciabatta or hoagie rolls work well.