Budget Steak Sandwich With Roasted Tomatoes Arugula Aioli Recipes

STEAK SANDWICH WITH ROASTED GARLIC AIOLI AND ARUGULA

Steps:

• Cut top of garlic head to expose cloves, keeping head intact. Roast in a covered pan in oven for 1 hour. Remove from oven and cool.
• Squeeze roasted garlic from each clove. Blend together with mayonnaise, mustard and lemon juice to make aioli.
• Rub oil on steaks and season with salt and pepper. Place on grill over medium, ash-covered coals. Grill to desired doneness. Let steaks rest 5 minutes before slicing.
• Spread garlic aioli on roll and top with arugula and steak slices.

BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI

Steps:

• Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
• Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
• Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
• Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
• Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
• Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
• Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.

STEAK SANDWICHES ON GARLIC BAGUETTES WITH ARUGULA AND TOMATOES

Steps:

• Prepare barbecue (medium-high heat). Mix 1 1/2 teaspoons oil and herbes de Provence in small bowl to blend. Rub oil mixture over both sides of steaks. Sprinkle with salt and pepper. Grill steaks to desired doneness, about 8 minutes per side for medium-rare. Cool completely. Wrap steaks tightly with plastic and chill. (Can be made 1 day ahead. Keep chilled.)
• Preheat broiler. Place bread, cut side up, on baking sheet. Lightly brush cut sides of bread with 1/4 cup oil. Broil until bread is golden, about 1 minute. Rub garlic halves over toasted sides of bread.
• Cut meat into 1/8-inch-thick slices. Place arugula over bottoms of bread. Top with meat, then with tomatoes. Season with salt and pepper. Cover with bread tops. Cut sandwiches in half. Serve warm, or wrap with foil and chill if packing for picnic. (Can be made 2 hours ahead.)

TONY DANZA'S TOMATO SANDWICHES WITH GORGONZOLA AIOLI

Steps:

• Preheat broiler or grill (I used a toaster).
• In a small bowl, mash the garlic, mayonnaise, and Gorgonzola (or feta) together until well combined. Set aside.
• Under the broiler or hot grill (or toaster), toast the cut sides of the foccacia until lightly golden.
• Meanwhile, slice tomatoes about 1/2-inch thick.
• In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula.
• Spread the top and bottom layer of focaccia with the Gorgonzola (or feta) aioli. Place the tomatoes on the bottom piece of the foccacia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed arugula. Close the sandwich with top foccacia square and serve immediately.
• NOTE: Because I had extra, I topped the arugula with some fresh basil leaves. YUM!