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For the Steak
- 1.5-2lbs @thecedarmarket California Steak
- 1/4 cup soy sauce
- 2 tbsp molasses
- 1 tbsp Pinch My Spice hungry ribeye or salt and pepper
For the Aioli
- 20 cloves of peeled garlic
- 1/2 cup oil (I used avocado)
- 2 tbsp mayo
- 1.5 tbsp dijon mustard
For the Sandwich
- 1 large white onion
- 1/2 head of shredded iceberg lettuce
- pickled red onions
- @thecedarmarket mini baguettes
Cooking Instructions
Add your garlic cloves and enough oil to cover them, to an oven safe dish and cover with parchment and foil. Bake in the oven at 325°F for 40 minutes.
Marinate the steak in the soy sauce, molasses and spice rub and set aside.
Once the garlic is done, remove from oven. Strain out the garlic and reserve the oil. Add together the garlic, mayo and mustard, then blend until smooth.
Using your garlic confit oil, sear off your steaks, about 1 minute per side. Remove & let rest.
Add the sliced onions to the pan with 1/4 cup of water and cover until onions soften; add more of the garlic confit oil and let it caramelize. (Add more water if necessary to prevent burning).
Cut the steaks in half with the grain, then rotate and slice thinly against the grain.
To build your sandwich, toast your baguette closed (to keep the outside crunchy and the inside soft). Once toasted, slice open and add your aioli, caramelized onions, and steak. Then top with some iceberg lettuce and pickled onions. Dip into the remaining aioli… and enjoy!
