Description
A delicious savory steak sandwich featuring tender Bavette beef, sweet caramelized onions, and a creamy garlic aioli, all layered on Turkish bread with fresh rocket and tomatoes. Perfectly balanced flavors and textures make this sandwich a satisfying meal that showcases classic techniques like searing and slow caramelizing.
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
- 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)
Instructions
- Prepare Garlic Aioli: In a bowl, combine 1 cup of mayonnaise with freshly minced garlic cloves. Stir thoroughly and let the mixture rest for at least 30 minutes to let the garlic flavors infuse the mayonnaise for a creamy garlic aioli.
- Caramelize Onions: Melt 2 tablespoons of butter in a skillet over low heat. Add the sliced onions, cover the skillet, and cook slowly for about 20 minutes to soften. Then remove the lid and cook uncovered for another 20-30 minutes until the onions become golden brown and jammy. In the last minutes of cooking, stir in 1 tablespoon of brown sugar and 2 tablespoons of balsamic vinegar to enhance the sweetness and depth of flavor.
- Prepare the Beef Steak: Remove the Bavette steak from the refrigerator and allow it to come to room temperature for even cooking. Season generously with 1 teaspoon salt and 1 teaspoon pepper on all sides.
- Sear the Steak: Heat 2 tablespoons of vegetable oil in a hot skillet. Once the oil is shimmering, add the steak. Cook for about 3 minutes on one side until browned, then flip and cook for 2 minutes on the other side to achieve a medium-rare doneness. Remove the steak and let it rest briefly to retain juices, then slice thinly against the grain for tender pieces.
- Assemble the Sandwich: Slice open the Turkish bread rolls. Spread a generous layer of the prepared garlic aioli on both sides of the bread. Layer fresh rocket leaves and slices of ripe tomato on the bread, then add the sliced steak and caramelized onions on top. Drizzle 2 tablespoons of mustard over the fillings. Optionally, sprinkle fresh herbs of choice for added aroma and flavor. Close the sandwich and serve immediately.
Notes
- Allowing the steak to come to room temperature before cooking ensures even cooking.
- Low and slow cooking of onions is key to achieve the perfect caramelized texture and sweetness.
- Use homemade mayonnaise for a richer garlic aioli flavor.
- Slicing the steak against the grain is important for tenderness.
- Substitute Turkish bread with ciabatta or hoagie rolls for similar texture and taste.
- Adjust cooking time of steak based on desired doneness.
