Description
A deliciously savory steak sandwich featuring tender Bavette beef, sweet caramelized onions, fresh tomatoes, and peppery rocket, all brought together with a creamy garlic aioli and tangy mustard, served on crusty Turkish bread for the perfect meal.
Ingredients
Scale
Garlic Aioli
- 1 cup Mayonnaise (homemade gives the best flavor)
- 2 cloves Garlic (freshly minced)
Caramelized Onions
- 3 medium Onions (any color works well)
- 2 tablespoons Butter (olive oil can be a substitute)
- 1 tablespoon Brown Sugar (white sugar can be used if needed)
- 2 tablespoons Balsamic Vinegar (red wine vinegar is an alternative)
Steak and Assembly
- 1 pound Bavette Beef Steak (consider skirt or flank as alternatives)
- 1 teaspoon Salt (opt for sea salt for better taste)
- 1 teaspoon Pepper
- 2 tablespoons Vegetable Oil (grapeseed oil can also be used)
- 1 cup Tomatoes (any ripe variety)
- 2 cups Rocket/Arugula (mixed lettuce can be a substitute)
- 2 tablespoons Mustard (Dijon mustard can enhance the flavor)
- 4 pieces Turkish Bread (ciabatta or hoagie rolls are alternatives)
Instructions
- Prepare Aioli: In a bowl, combine the mayonnaise with freshly minced garlic. Stir well and allow the mixture to rest for at least 30 minutes so the flavors fully develop.
- Caramelize Onions: Melt butter in a skillet over low heat. Add the sliced onions, cover the pan, and cook gently for about 20 minutes. Remove the lid and continue cooking for another 20-30 minutes until the onions become golden brown and jammy. Towards the end, stir in the brown sugar and balsamic vinegar and let it cook until well combined and caramelized.
- Prepare Steak: Take the Bavette beef steak out of the fridge to reach room temperature. Season it generously with salt and pepper on both sides.
- Sear Steak: Heat vegetable oil in a hot skillet. Place the steak in the pan and cook for about 3 minutes on one side, then 2 minutes on the other for medium-rare doneness. Adjust time if you prefer a different level of cooking. Remove the steak and let it rest briefly to retain juices.
- Slice Steak: After resting, slice the steak thinly against the grain to ensure maximum tenderness.
- Assemble Sandwich: Slice the Turkish bread open horizontally. Spread a generous layer of the prepared garlic aioli on each side of the bread.
- Add Fillings: Layer fresh rocket leaves, slices of ripe tomato, the sliced steak, and the caramelized onions evenly over the bread.
- Finish: Drizzle the mustard over the fillings for a tangy kick, then close the sandwich. Optionally, sprinkle fresh herbs for extra flavor before serving.
Notes
- Homemade mayonnaise enhances the garlic aioli flavor but store-bought works fine in a pinch.
- Allowing the steak to rest after cooking is crucial for juicy slices.
- Caramelizing the onions slowly over low heat brings out the best sweetness and texture.
- You can substitute Bavette steak with skirt or flank steak based on availability.
- For a gluten-free option, substitute Turkish bread with gluten-free rolls or bread.
