Steak Sandwiches & Roasted Carrots with Caramelized Onion & Lemon Aioli

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 Top Sirloin Steaks
  • 4 Sandwich Rolls
  • 4 Carrots
  • 1 Clove Garlic
  • 1 Ounce Arugula
  • 1 Yellow Onion
  • 1 Lemon
  • 1/4 Cup Mayonnaise

Directions

  1. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots and quarter lengthwise. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns).

  2. Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges. Transfer to a serving dish. Discard the foil.

  3. While the carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and dry the pan.

  4. While the carrots continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to caramelize the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

  5. While the steaks cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

  6. While the steaks rest, place the rolls on the sheet pan used to roast the carrots. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli into each toasted roll. Top with the sliced steaks, caramelized onion, arugula and a few spoonfuls of the remaining aioli. Serve with the roasted carrots on the side. Enjoy!

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