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Butcher's Steak Sandwiches

Grill the steaks, sauté the onions and then cook the sandwiches using a single appliance—the Cuisinart Elite Griddler. This recipe makes plenty of herbed aioli; refrigerate the rest to use on sandwiches later in the week, or combine with chopped hard-boiled eggs for a quick egg salad.

Ingredients:

  • 2 sirloin steaks, each about 12 oz.
  • 3 Tbs. butcher’s rub
  • 2 egg yolks
  • 2 tsp. Dijon mustard
  • 2/3 cup canola oil
  • 2/3 cup plus 1 1/2 Tbs. olive oil
  • 1 1/2 Tbs. fresh lemon juice
  • 2 Tbs. water
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh chives
  • Kosher salt and freshly ground pepper, to taste
  • 1 red onion, thinly sliced
  • 6 sweet baguette pieces, each 5 inches long, split in half lengthwise
  • 8 oz. Gouda cheese, grated
  • 1 1/2 oz. arugula

Directions:

Rub the steaks with the butcher’s rub and let stand at room temperature for 30 minutes.

Meanwhile, in a small bowl, combine the egg yolks and mustard. Using an immersion blender, process until well mixed. With the blender running, add the canola oil and the 2/3 cup olive oil in a slow, steady stream and process until the mixture is thick and emulsified, then blend in the lemon juice and water. Stir in the garlic, parsley, basil and chives. Season with salt and pepper. Set the herbed aioli aside.

Place the griddle plate of a Cuisinart Elite Griddler on the upper level and the grill plate on the lower level. Preheat the griddle side to 450ºF and the grill side to “sear.”

In a bowl, stir together the onion and the 1 1/2 Tbs. olive oil. Transfer the onion to the griddle and cook, stirring occasionally, until caramelized, 10 to 15 minutes. Transfer to a bowl.

Meanwhile, arrange the steaks on the grill and cook, turning once, about 5 minutes per side for medium-rare. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into slices 1/4 inch thick.

Wipe off the grill and griddle and adjust the temperature for each to 375ºF.

Arrange the steak and onion slices on the bottom halves of the baguettes and top with the cheese, dividing evenly. Spread 1 Tbs. herbed aioli on the cut side of the top half of each baguette and cover the sandwiches.

Working in batches, place the sandwiches on the griddle, close to lightly press the sandwiches and cook until the cheese is melted, about 4 minutes. Transfer to a plate. Open the sandwiches and arrange the arugula on top. Close the sandwiches and serve immediately. Serves 6.

Williams-Sonoma Kitchen.