Ingredients
- 1.0 cups sliced red onion (½ -inch-thick slices)
- 1.0 count skirt steak (12-14 oz)
- 1.0 count loaf ciabatta
- 0.5 cups sundried tomato aioli
- 2.0 tablespoons cider vinegar
- 1.0 tablespoons whole grain mustard
- 1.0 cups baby arugula
- 0.25 cups shaved Parmigiano-Reggiano
- cooking oil
- extra-virgin olive oil
- kosher salt and black pepper
- flaky sea salt
- For the Sundried Tomato Aioli:
- 0.5 cups mayonnaise
- 0.25 cups pureed sundried tomatoes
- 1.0 teaspoons sherry vinegar
- kosher salt
Equipment
mixing bowls
Brava metal tray
Nutrition Information
Allergens: None
Instructions
-
1
Prep onion & steak
- In medium bowl, toss together red onion, ½ teaspoon cooking oil and a pinch of kosher salt.
- Evenly spread onion in Zones 2 and 3 of Brava metal tray.
- Pat steak dry with paper towels. Season steak on both sides with a pinch of kosher salt and pepper.
- Place steak lengthwise in Zone 1 of metal tray.
-
2
Cook onion & steak
- Slide metal tray into top shelf.
- Select “Open Faced Steak Sandwich” on your touchscreen and follow instructions.
- While food cooks, prepare bread, aioli, and arugula.
-
3
Prep Sundried Tomato Aioli
- In medium bowl, combine mayonnaise, sundried tomatoes, vinegar, and a pinch of salt, stir well.
-
4
Prep bread & vinaigrette
- Slice ciabatta in half lengthwise.
- Evenly spread aioli on each half.
- In a bowl, combine cider vinegar and whole grain mustard.
-
5
Slice steak, finish sandwich & serve
- Transfer onion to bowl with vinaigrette; toss and let stand while slicing steak.
- Thinly slice steak against the grain. This will stop the cooking process and maintain your preferred doneness.
- Arrange steak on bread.
- Using fork, remove onion from vinaigrette and place over steak.
- Add arugula with a pinch of flaky sea salt and pepper to bowl of vinaigrette and toss well.
- Arrange arugula over onions. Garnish with Parmigiano-Reggiano.
- Cut into slices and serve.