Steak Sandwich* Recipe
fontina, braised onions, arugula, roasted garlic & foie butter, aioli, house ciabatta
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Ingredients
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Steak & Seasoning
Braised Onions
Roasted Garlic & Foie Butter
Aioli
Bread & Cheese
Greens & Finish
Method
Roasted Garlic
- 1
Roast garlic
Preheat oven to 400°F (200°C). Slice 1/4 inch off the top of the garlic head to expose cloves. Drizzle with 1/2 tsp olive oil, wrap in foil and roast 35–40 minutes until soft and caramelized. Let cool, then squeeze cloves out and reserve. Use 1 tsp minced roasted garlic for the aioli and the remainder to mash into the foie butter.
Roasted Garlic & Foie Butter
- 2
Make foie butter
In a small bowl, mash together 3 tbs softened unsalted butter with 2 tsp foie gras mousse (if using) and 1–2 tsp roasted garlic until smooth. Season with 1/8 tsp salt and a pinch of black pepper. Chill briefly (10 minutes) if too soft so it holds shape for spreading.
Braised Onions
- 3
Caramelize onions
Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium heat. Add 1.5 cups thinly sliced yellow onion and 1/4 tsp salt. Cook, stirring occasionally, 10–15 minutes until translucent and beginning to brown. Add 1/2 tsp brown sugar and 2 tbs water and continue to cook 5–8 minutes until deeply golden and soft. Stir in 1 tsp balsamic vinegar, cook 1 minute more, then remove from heat and keep warm.
Steak
- 4
Season and sear
Bring 1 lb flank or skirt steak to room temperature for 20 minutes. Pat dry and rub with 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a cast-iron skillet or grill pan over high heat until very hot. Sear steak 3–4 minutes per side for medium-rare (internal ~130–135°F/54–57°C), or adjust to desired doneness.
- 5
Rest and slice
Remove steak to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice thinly against the grain into strips roughly 1/4 inch thick.
Aioli
- 6
Mix aioli
In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced roasted garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth. Taste and adjust seasoning.
Bread, Cheese & Assembly
- 7
Prepare bread
Halve 2 ciabatta rolls. Spread a thin layer of unsalted butter (about 1/2 tbs per cut side) on the cut faces. Toast in a skillet over medium heat or in a 400°F oven for 4–6 minutes until golden and crisp.
- 8
Assemble sandwiches
Spread 1 tbs of foie & roasted garlic butter onto the bottom half of each toasted roll. Spread about 1 tbs aioli on the top halves. Layer on sliced steak (about 6–8 oz worth divided between rolls), then spoon 3–4 tbs braised onions over the steak. Top with 2 oz sliced fontina per sandwich (or 4 oz divided) and place under a broiler or in a hot oven for 1–2 minutes just until cheese softens and begins to meld (watch closely). Remove, top cheese with a small handful (1/2 cup) of dressed arugula (toss arugula with 1/2 tsp olive oil, pinch salt and pepper). Close sandwich and press lightly.
- 9
Finish
Cut sandwiches in half and serve immediately. Offer extra aioli and any remaining braised onions on the side.