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Steak Sandwiches & Roasted Carrots
with Caramelized Onion & Lemon Aioli
30 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re elevating the classic steak sandwich with a few special touches. First, we’re caramelizing an onion by cooking it on the stovetop with a little bit of water. Tender and sweet, it provides the perfect counterpoint to the savory steak. For a creamy, zesty spread, we’re making a homemade aioli from mayonnaise seasoned with garlic paste and lemon. We’re finishing our sandwiches with a layer of peppery arugula, while a side of sweet roasted carrots completes this hearty meal.
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NutritionPER SERVING
-
Calories640 Cals (est.)
fresh
ingredients
Title
-
4 Top Sirloin Steaks
-
4 Sandwich Rolls
- 4 Carrots
-
1 clove Garlic
- 1 oz Arugula
- 1 Yellow Onion
- 1 Lemon
-
¼ cup Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots and quarter lengthwise. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns).
2
Roast the carrots:
Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges. Transfer to a serving dish. Discard the foil.
3
Caramelize the onion:
While the carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and dry the pan.
4
Cook the steaks:
While the carrots continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to caramelize the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
5
Make the aioli:
While the steaks cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.
6
Toast the rolls & serve your dish:
While the steaks rest, place the rolls on the sheet pan used to roast the carrots. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli into each toasted roll. Top with the sliced steaks, caramelized onion, arugula and a few spoonfuls of the remaining aioli. Serve with the roasted carrots on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots and quarter lengthwise. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns).
2
Roast the carrots:
Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges. Transfer to a serving dish. Discard the foil.
3
Caramelize the onion:
While the carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and dry the pan.
4
Cook the steaks:
While the carrots continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to caramelize the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
5
Make the aioli:
While the steaks cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.
6
Toast the rolls & serve your dish:
While the steaks rest, place the rolls on the sheet pan used to roast the carrots. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli into each toasted roll. Top with the sliced steaks, caramelized onion, arugula and a few spoonfuls of the remaining aioli. Serve with the roasted carrots on the side. Enjoy!
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