This Sirloin Steak Sandwich is piled high with juicy strips of Sirloin, basil aioli, pickled onions, tomato, and arugula on golden toasted bread. It’s an epic game day snack!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.
Pat the steak dry with a paper towel. Season both sides with the salt and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler's heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.
Let the steak rest for 10 minutes on the rack.
When ready to use, transfer the steak to a cutting board and thinly slice across the grain.
Assemble the sandwiches:
Spread Lemon Basil Aioli on the toasted baguette. Add arugula, sliced steak, pickled onions. Put the top of baguette on top of the sandwich and slice into smaller pieces. Serve warm or at room temperature.
Notes
Make ahead: Lena’s Kitchen Pickled Onions can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The Lemon Basil Aioli can also be made up to 2 days in advance and stored in an airtight container in the refrigerator.Storing: Leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.