This epic steak sandwich with easy garlic aioli belongs everywhere from the dinner table to the picnic basket.

Top sirloin is a lean but relatively tender cut. Most butchers offer a thin cut that is ideal for sandwiches. I often find steak sandwiches hard to wrangle, so when I make my own, I cut the meat against the grain and very thin. You should be able to pull the fibers apart easily with just your fingers after cooking. This sandwich recipe combines two of my family’s favorite sauces as well as fresh leafy arugula and the tart flavor of sun-dried tomatoes, all on crusty sourdough. Makes two sandwiches.

Photo © Dominic Perri

Sandwich Ingredients:

  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ pound top sirloin, thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup Quick Garlic Aioli (recipe below)
  • 4 large slices sourdough bread, toasted
  • ½ cup fresh arugula
  • ¼ cup sun-dried tomatoes, drained and blotted, cut into small pieces
  • 2 tablespoons balsamic glaze

Directions:

  1. Blend together the Italian seasoning, garlic powder, onion powder, and salt in a small bowl. Rub onto the sirloin pieces.
  2. Heat the oil in a large skillet over medium-high heat. Sear the sirloin pieces until brown, about 1 minute on each side. Remove and allow to rest for 2 to 3 minutes.
  3. Spread the aioli onto two slices of toast.
  4. Rub the arugula lightly between your palms to bring out the flavor, then divide equally among the sandwiches.
  5. Cut the meat into bite-size pieces and pile onto the sandwich bottoms. Top with sun-dried tomatoes and balsamic glaze. Finish with the remaining bread slices, cut each sandwich in half, and serve.

Quick Garlic Aioli Ingredients:

  • 3 cloves garlic, roughly chopped
  • 1 cup mayonnaise, preferably one made with olive oil
  • 2 teaspoons lemon juice
  • Pinch of kosher salt

Directions:

To make the aioli, pulse the garlic in a food processor until finely minced. Add the mayonnaise, lemon juice, and salt, and pulse until smooth. Chill for at least 1 hour before using to let the flavors marry. Store in the refrigerator for up to 1 week.

Excerpted and adapted from Beef It Up! © by Jessica Formicola
 

Jessica Formicola

Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She appears regularly on national networks providing cooking demonstrations and entertaining ideas. She… See Bio

Articles of Interest

  • Curry Pickled Eggs

    Curry Pickled Eggs

    Compact in size, powerful in nutrition, easy to cook, and delicious to eat, eggs are magical; they are truly a gift to protein lovers everywhere. The transformation of a cured egg can be amazing. Cured and pickled eggs have a texture that is unique; they … Read More

  • Tomato and Peach Panzanella

    Tomato and Peach Panzanella

    Peaches—check! Lots of herbs—check! Carbs—check! A good number of my favorite things are in this salad, including a well-balanced matchup of savory and sweet ingredients. The recipe makes several servings, but if you don’t plan to share (no judgment), portion it and add the appropriate … Read More

Beef It Up!

by Jessica Formicola

Buying Options

We don't sell books directly through storey.com. If you'd like to buy Beef It Up!, please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!

Storey Direct: 1-800-441-5700

Read More at Good Reads