Caramelized Onion Steak and Garlic Aioli Sandwich
This caramelized onion steak sandwich layers medium rare sliced steak, jammy caramelized onions, roasted red peppers, burrata, and a pesto Dijon garlic aioli on a toasted brioche bun.
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Servings: 2
Ingredients
- The Garlic Aioli Sauce
- 1/2 cup garlic aioli
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 2 tbsp pesto
- The Caramelized Onions
- 1 large white onion thinly sliced
- 4 tbsp butter
- The Sandwich
- 1 to 1 1/2 lbs steak of choice cooked medium rare and thinly sliced
- Roasted red peppers jarred or homemade
- Burrata cheese
- Arugula or sprouts
- Your favorite light vinaigrette for dressing the greens
- Brioche buns toasted
- Salt and pepper to taste
Instructions
- In a small bowl, stir together the garlic aioli, Dijon mustard, stone ground mustard, and pesto until smooth and well combined. Set aside.
- Melt the butter in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook low and slow for 25 to 30 minutes, stirring every few minutes, until deeply golden, sweet, and jammy. Do not rush this step.
- Season the steak generously with salt and pepper. Cook in a hot cast iron skillet or on the grill to medium rare, about 3 to 4 minutes per side depending on thickness. Let rest for 5 minutes then slice thinly against the grain.
- Toast the brioche buns until golden and slightly crispy on the cut side.
- Toss the arugula or sprouts lightly in the vinaigrette.
- Build the sandwich. Spread a generous layer of the garlic aioli sauce on the bottom bun. Layer the caramelized onions, roasted red peppers, and sliced steak. Top with the dressed arugula or sprouts. Tear burrata over the top and add more sauce to the top bun before pressing it down.
- Serve immediately. It is messy and completely worth it.
Notes
The caramelized onions need the full 25 to 30 minutes at low heat. Rushed onions are just soft onions. Low heat and time are what produce the deep, jammy, sweet result that makes this sandwich.
Let the steak rest for 5 minutes before slicing. Cutting immediately loses all the juices onto the cutting board rather than keeping them in the meat.
Slice the steak thinly against the grain for the most tender, easy-to-eat result in a sandwich format.
The burrata goes on last and at room temperature. Cold burrata straight from the refrigerator does not have the same creamy, lush quality as one that has sat out for 15 minutes.
Let the steak rest for 5 minutes before slicing. Cutting immediately loses all the juices onto the cutting board rather than keeping them in the meat.
Slice the steak thinly against the grain for the most tender, easy-to-eat result in a sandwich format.
The burrata goes on last and at room temperature. Cold burrata straight from the refrigerator does not have the same creamy, lush quality as one that has sat out for 15 minutes.
