Ingredients
2 cloves garlic
1/2 tsp. kosher salt
1 tbsp. extra-virgin olive oil
1/2 c. mayonnaise
Zest of 1/2 a lemon
Freshly ground black pepper
1 lb. skirt steak
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Butter, for toasting rolls
3 ciabatta or similar rolls, sliced
1/4 lb. sliced provolone
3/4 c. fresh arugula leaves
8 peppadew peppers, sliced
Preparation
Step 1Make 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.Step 2Make the steak: Brush steak with oil and season with salt and pepper. 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. Let steak rest 15 minutes before slicing. Slice against the grain in 2" sections.Step 3Assemble the sandwich: Lightly butter rolls and toast in a Krups toaster oven until golden. Place skirt steak on the bottom half of each roll and place 2 slices provolone on top. Step 4Put back in toaster oven to melt cheese. Remove from oven and top with arugula and peppers. Generously spread aioli on top half of rolls before topping the finished sandwiches.
Season Your Steak Thoroughly Don’t skimp on the salt and pepper. A good dusting of both will take your sandwich’s flavor to the next level. Slice Against The Grain It’s terrible to bite into a steak sandwich and spend 30 seconds trying to a chew a single bite. The best way to avoid this is slicing your steak against the grain. It keeps the steak tender and also looks amazing! Made it? Let us know how it went in the comment section below!
