Steak Sandwiches with Spicy Aioli
My husband recently went out of town for business for the day, and went with coworkers to a restaurant where he got a steak sandwich. He couldn’t stop talking about it. He really was inspired to make something similar at home. I love a good sandwich, so I got behind that. Plus, it gave us an opportunity to experiment and try to create something without a recipe at all. Here is the sandwich assembly station:
And, yeah, here is the final product. It’s kind of embarrassing to look at, actually. As you can probably guess, this might not be the best option to eat if you care at all about eating like a lady. But it was delicious. Chris said that if this sandwich were on the menu at our favorite local burger joint, he would order it instead of the classic cheeseburger (grain-free bun and all!). That is a big deal, you guys.
Steak Sandwiches with Spicy Aioli Ingredients
- 4 grain-free hamburger buns (I used Danielle Walker’s recipe, of course)
- 1/2 cup grated mild white cheese (I used a raw white cheddar)
- 1 ribeye steak
- sea salt to taste
- black pepper to taste
Caramelized Onions and Mushrooms
- 2 small yellow onions, sliced very thinly
- 1 1/2 cups sliced baby bella mushrooms
- 2 tablespoons butter
- 1 cup avocado oil
- 1 egg (pasteurized if possible)
- juice of one large lemon
- 2 teaspoons dijon mustard
- 3 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle powder
- 1-2 teaspoons sambal oelek or other hot sauce of choice
- Heat the butter in a large pan over medium heat. Add the mushrooms and onions. Turn heat down to low and cook, stirring occasionally, until the onions are soft and golden (but not brown) and the mushrooms are tender. The longer and slower you can cook your onions, the better!
- Meanwhile, season your steaks with a generous shake of salt and pepper on both sides, and leave at room temperature for about 30 minutes.
- Make the aioli. Place the egg, lemon juice, and dijon mustard together in a blender or food processor. Slowly, drop by drop, add the oil until it emulsifies. Then add in all remaining ingredients and blend until well incorporated. Place in the refrigerator until it’s time to assemble sandwiches.
- Sear the steaks over medium-high flame for about 5-7 minutes on each side depending on thickness, until a thermometer reads 135-140 degrees (if you like your meat medium). Let rest 5 minutes.
- Slice the meat thinly. Layer the meat, then cheese, then onions, then mayonnaise on a bun. Make sure you have plenty of napkins handy and dig in!