The Steak Sandwich
We travelled more than any family with young children reasonably should last summer. It was a wild summer with more nights spent in unfamiliar rentals and hotel rooms than our own cozy beds. It was lovely in so many ways and also a gentle reminder that there really is no place like home. One of the lovely takeaways from our travel were the memories of so many delightful meals shared together. We were always ravenous by the time we settled at a table tucked in the corner of a restaurant in an unfamiliar city and we often found ourselves returning to the same spots day after day rather than exploring new places. There was one cafe in particular that we ate at for 5 out of 9 meals in our whirlwind trip to D.C. The iced coffee was just sweet enough, the croissants were shatteringly flaky, and the steak sandwich was a revelation. In leiu of traveling this summer, we’ve been recreating some of our favorite meals from last summer and finding that they even taste better at home.
Ingredients:
Makes 4 servings (doubles beautifully!)
Seasoned Steak:
1 pound flank steak (a sirloin flap or strip steak will work well also!)
1 teaspon salt
1 tablespoon red wine vinegar
1 tablespoon olive oil
¼ teaspoon garlic powder
½ teaspoon italian seasoning
Chimichurri Aioli:
2 tablespoons good quality mayo
1 teaspoon red wine vinegar
2 tablespoons finely chopped parsley
1 garlic clove, grated
a pinch of salt
pinch of red pepper flakes
Roasted Red Pepper:
1 teaspoon olive oil
1 red bell pepper, cut into 2 inch wedges
salt and pepper
Pickled Shallots:
2 shallots, thinly sliced
¼ cup apple cider vinegar
¼ cup water
1 teaspoon sugar
½ teaspoon salt
(Don’t be afraid to double or triple these amounts! It will last in the fridge for at least two weeks if you don’t contaminate the jar with water or dirty utensils)
For assembly:
4 ciabatta rolls or a baguette
arugula
Directions:
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the sliced red peppers with olive oil and sprinkle with salt and pepper and pop them in the oven for about 30 minutes. Grab a shallow tray and rub the steak with the listed seasonings. Set it aside.
Now, let’s make the pickled shallots! In a small saucepan, bring the vinegar, water, sugar and salt to a low simmer. Leave it until the sugar is just dissolved. While that’s blipping along, Thinly slice some shallots and pop them in a jar. I use these little jars for everything, including these pickles! Pour the warm vinegar mixture right over top and let it sit on the counter for about 30 minutes. Top with the lid and store in the fridge for up to two weeks.
In a small bowl, combine all of the chimichurri aioli ingredients and set it aside as well. When the red peppers are done they should be soft and a bit charred on the edges. Now we cook the steak. I like to use a cast iron skillet, but you can use any wide skillet. Heat it to medium heat and let it get nice and hot. Lay the steaks down hear the sizzle! Don’t move them for at least 5 minutes. You want to form a crust before flipping. Flip to the other side and cook for another few minutes. You don't want to over cook the steak.
Place it on a cutting board and let it rest while you toast the rolls (or baguette) and spread them with the aioli. Thinly slice the steak against the grain and pile on the rolls with the roasted red pepper, arugula, and pickled shallots. Enjoy!
