Open Face Steak Sandwich with Apple Cider Vinegar Quick Pickled Onions
Open Face Steak Sandwich with Apple Cider Vinegar Quick Pickled Onions
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
mediterranean
Servings
2
Prep Time
70 minutes
Cook Time
20 minutes
Ingredients
-
½ Cup thinly sliced red onion
-
¼ Cup Apple Cider Vinegar
-
1 8 oz. Striploin steak
-
2 Tbsp. Goat cheese
-
2 Tbsp. Butter Olive Oil
-
½ Loaf ciabatta
-
2 Cloves garlic, smashed
-
Salt
-
2 Heads of garlic
-
Salt and pepper
-
¼ Cup mayonnaise
Roasted Garlic Aioli
Directions
Heat Apple Cider Vinegar in a heat-proof vessel in the microwave until steaming. Pour over sliced red onion and set aside until assembling the sandwich.
Roasted Garlic Aioli
Cut the tops off the garlic heads to expose the cloves. Place on to aluminum foil and drizzle each with a tablespoon of EVOO. Sprinkle with salt and pepper. Wrap the heads with the tinfoil and bake at 400F for 60 minutes. Remove from oven and let cool completely.
Add the mayonnaise to a bowl and squeeze the bulbs of garlic out of their skins into the mayonnaise. Season with salt and pepper and mix thoroughly.
Steak Sandwich
Season the steak on all sides with salt and place in fridge for 8-24 hours. Place a pan on medium-high heat and add the Butter Olive Oil. Add steak to your hot olive oil and cook until medium rare.
During the last two minutes of cooking add the smashed garlic and a little extra Butter Olive Oil. Spoon over the steak.
Remove the steak and place on a wire rack. Let rest for five minutes.
While the steak is resting, cut your ciabatta in half. Salt and drizzle some olive oil over it and grill.
Cut your steak into thin slices. Spread the garlic mayo across your bread. Top with steak, arugula, pickled onions, crumbled goat cheese, and drizzle with a little extra of the madagascar black pepper olive oil.
This recipe should make two portions so remember to share.
Leave a comment