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Preparation time
10 minutes
Total time:
25 minutes
Serves
2
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Ingredients
Aioli
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1 egg
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1 clove of garlic, minced
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15 mL 1 tbsp. Dijon mustard
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60 mL 1/4 cup fresh Parmesan, grated
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180 mL 3/4 cup canola oil
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125 mL 1/2 cup olive oil
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To taste salt and pepper
Filling
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30 mL 2 tbsp. olive oil
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400 g 3/4 lb. marinated flank steak
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1 small red onion, sliced
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1 tomato, sliced
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4 leaves lettuce
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4 slices toasted crusty bread
Salad
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1 avocado, peeled and sliced
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2 Lebanese cucumbers
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1 green shallot
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30 mL 2 tbsp. olive oil
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To taste fleur de sel
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Directions
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Place all aioli ingredients in a narrow container, such as a 500-mL Mason jar with a large mouth. Immerse a hand blender down to the bottom of the container and mix for 15–20 seconds, or until the mayonnaise begins to emulsify. Raise the blender slowly and continue the emulsion, making sure not to overmix. Set aside.
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In a non-stick skillet, heat half the oil. Cook onion for 2–3 minutes. Remove and set aside on a plate. In the same skillet, heat the remaining oil. Sear the flank steak for 2–3 minutes on each side. Bake in the oven for 10–12 minutes. Remove from the oven.
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Let stand for 10 minutes. Slice.
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On a work surface, lay out the slices of toasted bread and spread on the Parmesan aioli. Top with slices of flank steak, tomatoes and lettuce, then close the sandwich.
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Serve with an avocado and cucumber salad.
Chef’s secret
- Let the flank steak rest before slicing for a much juicier meat that retains its cooking juices.
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