Steak Sandwich Recipe

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon if needed. Refrigerate while preparing the rest (at least 10 minutes) to allow flavors to meld.

Remove steak from refrigerator 20–30 minutes before cooking to come toward room temperature for even cooking.

Pat the steak dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. Press seasonings gently to adhere.

Preheat a heavy skillet (cast-iron preferred) or grill over high heat until very hot (about 5 minutes). Lightly oil the pan or brush grill grates.

Place the steak on the hot surface. For medium-rare (recommended for tenderness), cook about 3–4 minutes per side depending on thickness (adjust time for thinner or thicker cuts). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Avoid frequent flipping.

Once cooked to desired doneness, transfer steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute.

After resting, slice the steak thinly against the grain into 1/8–1/4 inch strips for tender bites.

While steak rests, prepare the rolls: slice ciabatta rolls horizontally. If desired, spread softened butter thinly on cut faces.

Toast the cut sides of the rolls in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes. Brush very lightly with 1–2 teaspoons olive oil if not using butter. Remove and keep warm.

Toss the arugula with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl to lightly dress and season. (Adjust to taste.)

Spread about 1 tablespoon of the prepared garlic aioli on both the top and bottom halves of each toasted ciabatta roll.

Layer 3–4 ounces (roughly 85–115 g) of sliced steak on the bottom half of each roll, distributing slices evenly among the 4 sandwiches.

Crumble approximately 25 g (about 1 oz) of goat cheese over the steak on each sandwich, dividing the 100 g total among the 4 sandwiches.

Top with an even handful (about 1 cup) of dressed arugula per sandwich.

If using, sprinkle a light pinch of red pepper flakes over the arugula for a touch of heat.

Close sandwiches with the top halves of the rolls, press gently to set, slice in half if desired, and serve immediately.