Open Face Steak Sandwich
Our infused Madagascar Black Pepper Olive Oil in a roasted garlic aioli is really the heart of this killer Mediterranean inspired, open faced steak sandwich. We’ve topped it with pickled onions, using our Pomegranate Quince White Balsamic Vinegar. Served with a quick, but tasty, Mediterranean salad that your family or guests won’t be able to get enough of.
Open Face Steak Sandwich
Rated 5.0 stars by 6 users
Category
Mains
Servings
2
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients
1 8 oz Striploin Steak
-
2 Tbsp Evoolution Infused MADAGASCAR BLACK PEPPER OLIVE OIL
Pickled Onions (amount to your liking)
2 Tbsp Goat Cheese
1 Tbsp Butter
1/2 Loaf Ciabatta
2 Cloves Garlic (smashed, skin on)
Kosher Salt
2 Bulbs Garlic
-
2 Tbsp Evoolution Infused MADAGASCAR BLACK PEPPER OLIVE OIL
Salt and Pepper
1/4 cup Mayonnaise
Black Pepper Roasted Garlic Aioli
Directions
Black Pepper Garlic Aioli
Pre-heat your oven to 400 F.
Cut the tops of your bulbs of garlic. This will make for easier extraction later. Make sure that you clip off enough that you expose most of the clove tops. Place on to aluminum foil. Drizzle a tablespoon of olive oil onto each bulb of garlic and sprinkle salt and pepper. Wrap that up in the tinfoil and place in your oven for 45 minutes to one hour.
Remove from oven and let cool completely.
Add the mayonnaise to a bowl. If you’re feeling extra fresh, homemade mayonnaise is awesome here. Squeeze the bulbs of garlic out of their skins and into your mayonnaise. Mix well. Add salt and pepper to season a little extra to your own tastes.
Steak Sandwich
Season the steak on all sides with salt, coat liberally. Place in fridge for 8-24 hours. This is called a dry brine and it will help keep the steak moist. Place a pan on medium - high heat. Add 2 tbsp madagascar black pepper olive oil. Add steak to your hot olive oil and cook until medium rare. A good caramelization will give you some great flavor here.
During the last two minutes of cooking add the butter and smashed garlic. When you have a nice sauce out of that garlic, butter, and olive oil, spoon over your steak.
Remove and place on a wire rack. Let rest for five minutes. This will allow the juices to stay in your steak instead of escaping all over your plate when you cut it.
While the steak is resting, cut your ciabatta in half. Salt and drizzle some olive oil over it and grill to get some nice char or golden bits.
Cut your steak into thin slices now. 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.