Steak Sandwiches with Spicy Aioli

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:p1000768

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. p1000770

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)

Steak

  • 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

Spicy Aioli

  • 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

Method

  • 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!
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Portabella Beef Stacks with Garlic Basil Mayonnaise and Wilted Spinach

We went to Costco last weekend with Chris’s mom and sister and we discovered the biggest mushrooms in the world. I had not planned on cooking with mushroom caps, but we couldn’t pass these up.

Is it portobello, portobella, portabello, or portabella? Nobody knows! I looked it up and they are all acceptable variants, but “The Mushroom Council” goes with the double a spelling, so I will, too. I wouldn’t want to cross The Mushroom Council.

Anyway, I think the nutritional value of mushrooms is underappreciated. They are an excellent source of selenium and a very good source of most B vitamins. They contain substances that balance the immune system. That is, they don’t just rev up the immune system, which is bad for people with autoimmune disorders who already have an out-of-control immune system; they actually alter the way the immune system works to encourage appropriate and balanced immune response. They also block production of pro-inflammatory molecules, which can help reduce or prevent chronic inflammation. Double bonus for us!

In addition to all this, mushrooms are a culinary delight. They are simple to cook and they develop a wonderful meaty texture and earthy flavor. While they pack a big punch, they are really low in calories. We are talking around 30 calories for an entire mushroom cap, which can make mushrooms a great choice for people who are actively trying to lose weight.

When we got home with our Costco haul I went to work figuring out how best to use our mushroom treasures, and this is what I invented, loosely inspired by Everyday Paleo’s Basil Pork Burgers, which we have made and loved many times.

Prep your veggie ingredients.p1000599

Start with the mayo so you can have it prepped and can keep it refrigerated until ready to serve. I learned to make homemade mayo thanks to Everyday Paleo. Here is her demo. Her basic mayo recipe has never failed me and is one of very few recipes I know by heart! Here I take her basic mayo recipe (already mixed up in the bottom of the food processor) and add in seasoning and fresh basil and garlic. p1000602

Now on to the mushrooms. See what I mean? Biggest. Mushrooms. Ever.p1000596

This is what they should look like cleaned out. You can still see a little texture where the gills were but most of them have been scooped out.p1000597

Here they are ready to go into the oven.p1000598

While they are baking, get your beef patties on the stove.p1000606

And your wilted spinach.p1000605

When the beef, spinach, and mushrooms are all done cooking, assemble!p1000607

Then pull your mayo out of the fridge and add a generous dollop. Devour. This is SCD legal food that is guaranteed to make you totally forget you are “on a diet.” p1000608

Portabella Beef Stack Ingredients (Serves 4)

  • 4 portabella mushroom caps, woody stems and gills removed
  • 1 pound ground beef
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/3 cup fresh chopped basil
  • olive oil

Wilted Spinach Ingredients

  • 5 ounces raw baby spinach
  • 1 onion, diced
  • 2 slices bacon
  • 1/3 cup chicken stock
  • 1 tablespoon scd-legal balsamic vinegar
  • salt and pepper to taste

Garlic Basil Mayonnaise Ingredients

  • 1 egg*
  • 1 cup avocado oil (or other mild-tasting oil such as not extra virgin olive oil, grapeseed oil, coconut oil, or a blend of these)
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 3 cloves garlic, finely minced**
  • 1/2 cup fresh basil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Method

Garlic Basil Mayo

  • Put the egg, lemon juice, and mustard in a blender or food processor. Blend until combined.
  • Add the oil, drop by drop. It will take some time but eventually the mixture will emulsify and thicken. Once it does, turn the food processor or blender off. You don’t want to overprocess.
  • Add the basil, garlic, oil, salt, and pepper. Blend again just until well combined. Refrigerate until ready to use.

Portabella Beef Stacks

  • Preheat oven to 400 degrees Fahrenheit.
  • Drizzle a bit of olive oil over each mushroom cap, rub it all over both sides with your hands, and sprinkle with salt and pepper.
  • Place mushroom caps on a rimmed baking sheet (because they will release a lot of liquid as they cook) and bake for 20-30 minutes depending on size, flipping once.
  • While the mushrooms are baking, combine all remaining ingredients in a bowl. Mix well and shape into 4 patties. Heat a large pan over medium-high heat and sear on both sides, until a thermometer inserted at the thickest point reads 160 degrees Fahrenheit, or until the beef is cooked to your liking.

Wilted Spinach

  • Heat pan until very hot. Add bacon and cook on both sides until crispy and browned. Remove bacon, tear or crumble it into pieces, and set aside.
  • Turn heat to medium and add diced onions. Cook until soft.
  • Add baby spinach and chicken stock. Toss a few times until just wilted and remove from heat. Add balsamic vinegar.
  • Taste and adjust seasoning, adding more salt and pepper until it is seasoned to your liking.

To assemble, place a serving of spinach on each plate. Top with a mushroom cap (hollow part facing upward) and a beef patty. Add a generous dollop of homemade mayo on top, or get fancy and drizzle it across the whole dish.

*I have been eating raw eggs my whole life and have never gotten sick from them. Food poisoning can be especially dangerous for people with IBD, however, so I have recently switched to using pasteurized eggs if I am planning on eating eggs raw or undercooked. If you are serving this mayo to anyone with a compromised immune system, pregnant women, young children, or the elderly, you should really make an effort to acquire pasteurized whole eggs (they sell them at every Sprouts in my area) or look into pasteurizing your own eggs at home, because salmonella can be quite dangerous for these people.

**Combining oil and garlic or fresh herbs can present a real risk for botulism. Plain homemade mayo (without garlic or herbs) can keep for about a week if it is sealed and refrigerated, but once you add garlic and herbs you need to be extra careful about refrigeration and use or discard within 2-3 days. See this article for additional safety tips.