Perfect Steak Sandwich

Meat
Video

Perfect Steak Sandwich with Garlic Baguette and Grilled Red Onions

Perfect to grab on the go or to eat as a family, this steak sandwich is not one to miss.

Here, it’s paired deliciously with grilled red onions and a garlic baguette to bring together the tastiest of sandwiches. A perfectly seared steak that can be eaten by itself or in the sandwich is the best addition to any meal.

The best part? Each ingredient can be toasted, grilled, or seared on the Cinder Grill, making the prep and cook a breeze so you can focus on the more important aspects in life.

Cooking steak with precision temperature cooking control leaves little room for error; your meat will never be overcooked. The sous vide method will bring your steak to ideal-sandwich-material, but the Cinder Grill will make it better. This indoor countertop grill cooks steak in a third of the time straight from your phone.

Watch the video to find out how to make the perfect steak sandwich on your indoor grill.

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Serves 2-4

INGREDIENTS:

FOR THE STEAK

1 lb sirloin steak
1 tbsp fresh thyme leaves
1 tsp chili, finely chopped
1 clove garlic, finely grated

FOR THE GARLIC BAGUETTE

1/2 baguette
3 tbsp butter at room temperature
1 clove garlic, finely grated
1 tbsp parsley, finely chopped

FOR THE ONION

1 red onion, in 1/2-inch slices
1 tbsp balsamic vinegar
Salt
Olive oil

TO SERVE

2 tbsp mayonnaise
1 tsp dijon mustard
¼ lemon, juiced
1 tomato, sliced
1 handful arugula

METHOD:

Begin by marinating the steak. Season well with salt and pepper, then add to a bowl along with the thyme, garlic, chili and olive oil. Mix well, cover, and refrigerate for at least 4 hours (preferably overnight).
Once the meat has marinated, set your device to your desired temperature (133°F is recommended for medium rare steak) and add the steak to the grill.
While the steak cooks, prepare the accompaniments. Stir together the butter, garlic and parsley in a small bowl, cut the baguette lengthwise, and spread each side with garlic butter. In another small bowl, stir together the mayonnaise, mustard, and lemon juice then set aside.
When the steak reaches its target temperature, remove from the grill and wipe down the plates. Set your device to 400°F. Add the onion slices, and drizzle with olive oil and balsamic. Close the grill and cook for 5 minutes, until caramelized.
Next, wipe down the plates and set the device to sear mode. Add the baguette and sear for 45 seconds, then brush the hot plate with canola oil and return the steak, searing for 90 seconds. Transfer to a cutting board and slice thinly.
To assemble the sandwich, drizzle the baguette with the mayonnaise mix, top with steak slices, grilled onions, tomato, and arugula. Serve warm.