Steak Sandwiches

Ingredientai

Steak

1 lb skirt steak

Salt

Pepper

Scratch Garlic–Horseradish Aioli

1 large egg yolk, room temp

1 tsp Dijon mustard

1 small garlic clove, finely grated

1–2 tsp prepared horseradish (to taste)

¾ cup neutral oil (grapeseed, canola, or light olive oil)

1–2 tsp lemon juice

Salt to taste

Sandwich

Thick slices country sourdough

1 large onion, thinly sliced

Olive oil

Arugula

Lemon juice garnish

Nurodymai

1. Make the aioli (5–7 min)

In a bowl:

Whisk egg yolk + Dijon until smooth.

Add garlic + horseradish.

Slowly drizzle in oil while whisking constantly until thick and glossy.

Whisk in lemon.

Season with salt.

Texture should be spoonable, not stiff.

If it breaks: add 1 tsp water and whisk hard.

Set aside (room temp is fine).

2. Caramelize the onions

Heat olive oil over medium.

Add onions + pinch of salt.

Cook 15–25 min covered, stirring occasionally, until soft and jammy.

3. Steak prep & cooking

Season steak generously with salt & pepper.

Heat grill very hot.

Add steak and cook ~3–4 min per side

Rest 5 minutes.

Slice thin, against the grain.

4. Assemble

Bottom to top:

Thick spread of aioli

Arugula

Caramelized onions

Pile of sliced steak

Lemon juice