Black Garlic balsamic · Sage and Wild Mushroom olive oil ·

Flank Steak Sandwich with Black Garlic Chimichurri Aioli

Flank Steak Sandwich with Black Garlic Chimichurri Aioli

Ingredients

    Sandwich

    • 2 slices of crusty bread
    • 1 clove garlic
    • ½ cup sliced red onion
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 2 tablespoons Medium SELECT olive oil
    • 6 oz cooked flank steak
    • ¼ cup mayonnaise

    Black Garlic Chimichurri

    • ¼ cup Sage & Wild Mushroom olive oil
    • 2 tablespoons Black Garlic balsamic
    • ¼ cup finely chopped parsley
    • 1 tablespoon finely chopped rosemary
    • 1 tablespoon finely chopped oregano
    • 1 red chili pepper
    • ½ teaspoon sea salt

    Directions

    1. Slice the garlic clove lengthwise in half, exposing the inside of the garlic clove. Toast bread on both sides and rub with a clove of garlic, to make garlic toast.
    2. In a small non-stick pan over medium heat, sauté the sliced red onion for 2 minutes until they start to soften. Sprinkle with sea salt and continue to caramelize for 5-6 minutes. Remove from heat and set aside.
    3. In a small bowl, stir together Sage and Wild Mushroom olive oil, Black garlic balsamic and chopped herbs. Slice the chili pepper in half, and remove the seeds. Finely chop the flesh and add that to the herb mixture with the sea salt. Mix well.
    4. Stir 2 tablespoons of this mixture into the ¼ cup of mayonnaise to create the sandwich sauce. Set aside until ready to assemble the sandwich.
    5. Slice steak into thin strips and place on one slice of bread, top with onion and a big dollop of aioli. Top with a second slice of bread and enjoy!

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