Instructions

1. 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.

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2. 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.

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3. 3

   Prep Sundried Tomato Aioli

   • In medium bowl, combine mayonnaise, sundried tomatoes, vinegar, and a pinch of salt, stir well.

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4. 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.

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5. 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.

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