Description
A delicious savory steak sandwich featuring tender Bavette beef, sweet caramelized onions, and rich garlic aioli, all layered on fresh Turkish bread. This hearty sandwich balances robust flavors with fresh greens and a tangy mustard drizzle.
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, sliced)
- 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, sliced)
- 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 Aioli: In a bowl, combine the mayonnaise with freshly minced garlic. Mix well and let the mixture sit for at least 30 minutes to allow the garlic flavor to infuse thoroughly.
- Caramelize Onions: Melt the butter in a skillet over low heat. Add the sliced onions, cover the pan, and cook slowly for about 20 minutes to soften them.
- Finish Onions: Remove the lid and continue cooking the onions uncovered for another 20 to 30 minutes until they turn golden brown and jammy. Towards the end, stir in the brown sugar and balsamic vinegar to enhance the sweetness and add depth.
- Prepare Steak: Remove the Bavette steak from the fridge, allowing it to reach room temperature. Season it generously with salt and pepper on both sides.
- Sear Steak: Heat vegetable oil in a hot skillet over medium-high heat. Place the steak in the pan and cook for about 3 minutes on one side, then flip and cook for about 2 minutes on the other side to achieve medium-rare doneness.
- Rest and Slice Steak: Remove the steak from the skillet and let it rest briefly to retain juices. Then slice it thinly against the grain for tenderness.
- Prepare Bread: Slice open the Turkish bread pieces. Spread a generous amount of the prepared garlic aioli on the inside of each piece.
- Assemble Sandwich: Layer fresh rocket leaves, sliced tomatoes, the sliced steak, and caramelized onions inside the bread. Drizzle with mustard for a tangy finish.
- Optional Garnish: Sprinkle fresh herbs of your choice on top for extra aroma and flavor before closing the sandwich.
Notes
- Allow flavor melding time for the garlic aioli to maximize its taste.
- Cooking onions low and slow prevents burning and allows for perfect caramelization.
- Resting the steak after cooking helps retain its juiciness.
- Slicing steak against the grain ensures tenderness in every bite.
- Use fresh, ripe tomatoes for the best sandwich flavor.
- Substitutions like ciabatta or hoagie rolls work well if Turkish bread is unavailable.
- You can adjust cooking times of the steak to preferred doneness.
