A delicious steak sandwich featuring flank steak marinated in Worcestershire sauce, salt, and black pepper, topped with caramelized onions, fig jam, and truffle aioli. Perfectly cooked steak on toasted ciabatta bread with fresh arugula and melted Gruyère cheese.
1: Marinate flank steak with Worcestershire sauce, salt, and black pepper for at least 30 minutes.
2: Heat a pan over medium-high heat with oil. Sear the steak on one side, then flip.
3: Add rosemary and thyme sprigs on top and cook to desired doneness.
4: Let the steak rest for 5–10 minutes before slicing it thinly.
5: For caramelized onions, heat a pan with avocado oil, add sliced onions and a pinch of salt.
6: Once onions start to sizzle and brown, reduce to medium-low heat and add butter, stirring frequently until golden.
7: For truffle aioli, whisk mayo, lemon juice, truffle oil, parsley, salt, and black pepper until smooth.
8: To assemble the sandwich, toast ciabatta bread, spread fig jam on one side, layer sliced steak, caramelized onions, arugula, truffle aioli, and melted Gruyère cheese.
