Open Steak Sandwich with Roasted Garlic Aioli

Open Steak Sandwich with Roasted Garlic Aioli

Crusty and toasted sourdough topped with creamy aioli, caramelized onion, tender steak, and peppery arugula makes this flavorsome steak sandwich perfect for any occasion.

45 mins total time

15 mins active time

Easy

Serves 2

Ingredients


Measurements:

For the roasted garlic aioli:

  • 4 cloves garlic

    peeled

  • 2 tsp olive oil
  • ⅓ cup (2½ oz) mayonnaise

For the caramelized onion:

  • 2 tbsp (1 oz) unsalted butter
  • 1 yellow onion

    thinly sliced

  • ¼ tsp kosher salt
  • 1 tsp white sugar
  • 3 thyme sprigs
  • ⅓ cup (2¾ oz) apple cider vinegar

For the steak sandwich:

  • 10 oz rib eye bone out or New York steak

    approximately 1-inch thick

  • 2 tsp olive oil
  • Kosher salt

    to season

  • Freshly ground black pepper

    to season

  • 1½ tbsp whole grain mustard
  • 2 tsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 20 oz arugula
  • 3½ oz cherry tomatoes

    quartered

  • 2 x ½-inch thick slices sourdough bread
  • Parmesan cheese

    to serve

Instructions

  • 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Place a piece of foil in the roasting pan, add the garlic and oil and fold into a parcel.
  • 3Once preheated, place the pan in the oven and start the timer. Meanwhile, continue to the next step.
  • 4Melt the butter in a medium saucepan over medium heat. Add the onion and salt and cook, stirring for 5 minutes, or until the onion is soft. Add the sugar and thyme and continue to cook, stirring occasionally, for 3 minutes, or until the onion is very soft and starting to caramelize. Add the vinegar and deglaze the pan, stir until the vinegar has evaporated. Remove the pan from the heat and set aside.
  • 5Carefully unwrap the foil. The garlic should be soft when pressed with a fork. If not rewrap and give it a bit more.
  • 6Move the wire rack to position 2.
  • 7Place the broiling rack in the roasting pan and place the steak on top. Brush one side with the oil and season with salt and pepper. Repeat on the other side.
  • 8Place the pan in the oven and start Autopilot. Meanwhile, make the garlic aioli.
  • 9Using the back of a spoon, press the garlic through a sieve into a bowl. Add the mayonnaise and whisk to combine.
  • 10The steak is ready when a meat thermometer inserted into the thickest part reads 133°F, for medium-rare. If you like your steak more well done, give it a bit more.
  • 11Remove the steak from the oven and let it stand for 5 minutes to allow the juices to settle. Meanwhile, continue to the next step.
  • 12Place the mustard, lemon zest, juice and oil in a bowl and whisk to combine. Add the arugula and tomatoes and toss. Season with salt and pepper.
  • 13Remove the wire rack from the oven. Place the bread in the air fry basket, insert the basket into rack position 1 and start the timer. When the Rotate Remind signals, turn the bread over and toast on the other side.
  • 14The toast should be golden. If not, give it a bit more.
  • 15Cut the steak into thin slices.
  • 16Spread the toast with the aioli. Top with the onion and steak and pile the salad on top. Using a vegetable peeler, shave the parmesan over the salad.