Sirloin Steak Sandwich

4.63 from 8 votes

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

Cook Time10

Total Time25

Course: Appetizer, Dinner, Lunch, Main Course, Snack

Cuisine: American

Keyword: 30 minute meal, beef, dinner, easy dinner, main dish, sandwich, snack, steak

Servings: servings

Calories: 313kcal

Author: Lena Gladstone

Ingredients

For the steak:

cooking spray
1 pound Sirloin Steak
1 teaspoon kosher salt

For the sandwiches:

1 baguette sliced in half lengthwise and toasted
½ cup Lemon Basil Aioli
2 cups arugula
1 cup Lena’s Kitchen Pickled Onions
2 tabelspoons olive oil for bread
1 large tomato thinly sliced

Instructions

Broil the steak:

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.

Low and slow cooking method:

Pat the steak dry, season with flaky salt. Bring the steak to room temperature on a cookie sheet with a cooling rack for at least 30 minutes. (Tip: Try the steak with flaky smoked salt for a taste of smokiness.)
Preheat the oven to 260F.
Remove from the oven and let it rest for 10 minutes. Then you can either pan sear the steak or grill for a few minutes to desired doneness. Slice and enjoy on the sandwich or on it's own.
Add the steak to the oven and bake for 30 minutes. Flip and bake for another 15-20 minutes.

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.

Nutrition