What's better than grilled steak sandwiches topped with homemade garlic aioli and grilled onions? Not. A. Thing!
- 1 1/2 lb ribeye steak (NY strip can be substituted)
- 2 Tbsp extra virgin olive oil, divided
- kosher salt and pepper
- 1 large onion, peeled and sliced into rounds
- 4 rustic rolls, round or long
- 2 handfuls baby arugula
- easy garlic aioli (recipe follows)
- 1/2 cup mayonnaise
- 1 clove garlic, finely minced or pressed (1 large clove or 2 small)
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 1 tsp Worcestershire sauce
- kosher salt and pepper
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Allow the steak to sit at room temperature for about 20 mins. Brush both sides with 1 Tbsp olive oil and season generously on both sides with kosher salt and pepper.
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Set the grill to high heat. Grill the steak for about 3 minutes per side for medium rare. Remove to a plate and allow the steak to rest for a few minutes before slicing.
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Brush the onion slices with 1 Tbsp olive oil and season with salt and pepper. Grill until softened and browned on both sides, flipping once.
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Cut the rolls in half and grill until toasted, cut-side down. Spread both sides with the garlic aioli (directions follow).
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Assemble the sandwiches by layering the steak, grilled onions and arugula on the rolls. Serve immediately.
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Whisk all ingredients together in a small bowl. Season to taste with kosher salt and pepper.
- Allow the steak to sit at room temperature for at least 20 mins before grilling so the steak cooks evenly.
- Be sure to let the steak rest for at least 5 minutes before slicing to preserve the juices.
- NY Strip is an excellent substitution for ribeye if you can't find it.
- You don't have to toast the rolls, but I recommend it so the aioli soaks into the bread for the best flavor.
- Arugula adds peppery flavor and color to the sandwich, but curly green lettuce can be swapped.
- The aioli can be whisked together and used immediately, but the flavor really develops if you make it the day before and chill. Leftover aioli can be stored in the refrigerator for up to a week.