Special Ops Sandwich Recipe

Make the dry rub

Combine finely ground coffee, smoked paprika, ground cumin, brown sugar, kosher salt, and black pepper in a small bowl. Mix thoroughly to create an even rub.

Season the steak

Pat the flank steak dry with paper towels. Rub olive oil over both sides of the steak, then press the dry rub evenly into both sides so the mixture forms a thin coating.

Cook the steak

Heat a heavy skillet (cast iron) or grill to high heat (medium-high on a gas grill). When very hot, sear the steak 3-5 minutes per side, until a deep brown crust forms. For flank steak, aim for medium-rare (internal temp 130-135°F / 54-57°C). Exact time depends on thickness; use an instant-read thermometer.

Rest and slice

Transfer steak to a cutting board and let rest, loosely tented with foil, for 8-10 minutes. Slice thinly across the grain into 1/8–1/4-inch slices. Resting and slicing against the grain ensures tenderness.

Prepare the onions

Peel and thinly slice the red onion into rings or half-moons. Place the slices in a heatproof bowl or jar that will hold about 2 cups.

Make quick pickle brine

In a small saucepan combine apple cider vinegar, water, sugar and salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 1-2 minutes.

Pour the hot brine over the sliced onions, pressing them down so they are submerged. Let cool at room temperature 10-15 minutes, then refrigerate if you have extra time. The onions will be nicely pickled and ready to use in about 15 minutes.

Combine aioli ingredients

In a small bowl combine mayonnaise, minced garlic, lemon juice, hot sauce, and chopped parsley. Whisk until smooth and homogenous.

Season the aioli with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust salt, pepper or hot sauce as desired. Refrigerate until assembly so the flavors meld.

Prepare the rolls

Split ciabatta rolls horizontally. Lightly butter the cut faces of each roll (about 1/2 tbs per side).

Toast the bread

Heat a skillet over medium heat or place under a broiler. Toast the buttered cut sides until golden brown and crisp, about 1-2 minutes per side in a skillet or 1-3 minutes under a broiler. Keep an eye on them to prevent burning.

Add cheese

Place 1-2 slices of sharp cheddar on the bottom half of each toasted roll while warm so the cheese softens slightly.

Rinse and spin dry the arugula. Keep it chilled until assembly. Have pickled jalapeño slices ready if using.

Spread aioli

Generously spread about 1 to 1.5 tbs of the spicy herb aioli on both the bottom and top cut faces of each toasted roll.

Layer the sandwich

On the bottom half (over the softened cheddar) arrange several slices of the sliced flank steak in an even layer. Top the steak with a few tablespoons of pickled onions (drain excess liquid), a handful (about 1/2 cup) of arugula, and a couple of pickled jalapeño slices if using.

Finish and serve

Cap with the top roll, press gently, and slice the sandwich in half. Serve immediately while the steak is warm and bread is crisp. Provide extra aioli and pickled onions on the side if desired.