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
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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).
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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.
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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.
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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.
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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.
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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!