OG Steak Sandwich on the SoCal Restaurant Show

with caramelized onions and aioli

Recipe excerpt from:
Stacked: The Art of the Perfect Sandwich
by Owen Han

Sliced steak makes one of the most perfect of sandwiches, especially with lots of sweet, caramelized onions and punchy aioli. Skirt is perfect for this sandwich because it is fattier than other steaks and it cooks up with lots of browning, both conditions that give extra flavor. The grain in the steak will look like an accordion, so when slicing, cut across and almost perpendicular to the grain to get the most tender slices. And everyone should know how to make caramelized onions. One important rule: Don’t rush them!

Caramelized Onions

2 tablespoons olive oil
2 large yellow onions (about
1½ pounds/680 g), cut into thin half-maane
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Steak

Extra virgin olive oil
1 pound / 455 g skirt steak, cut in half vertically
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

2 crusty French or Italian rolls, split and lightly toasted
¼ cup / 60 ml Aioli
4 ounces / 115 g thinly sliced Gruyère cheese
1 cup / 30 g packed arugula leaves
½ lemon

Caramelize the onions: Heat the oil in a large skillet over medium-high heat. Add the onions, salt, and pepper and cover. Cook, stirring once or twice, until the onions are beginning to brown, about 7 minutes. Reduce the heat to very low and cook, uncovered, stirring occasionally, until the onions are very tender and deep beige with some well-browned bits, 30 to 40 minutes. Makes about 1 cup/200 g. (The onions can be cooled, covered, and refrigerated for up to 3 days. Reheat before using.)
Cook the steak: Drizzle oil all over the steak and sprinkle with the salt and pepper. Thoroughly heat a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook until the underside is well browned, about 3 minutes. Flip the steak and brown the other side, 3 minutes more. The steak should remain rare. Transfer to a carving board with a well and let stand for about 5 minutes.
Position a broiler rack about 4 inches/10 cm from the heat and preheat the broiler on High.
Place the open rolls on a broiler pan and divide the cheese over the bottom halves. Broil until the cheese is melted, about 1 minute. Remove from the broiler.
Holding a sharp knife at a slight angle, cut the steak across the grain into thin slices. For each sandwich, spread half of the aioli on the top half of the roll. Place half of the steak and half of the onions over the cheese on the bottom half. Top with half of the arugula and a squeeze of lemon juice. Drizzle with any carving juices. Close the roll, cut in half crosswise, and serve.