1tablespoonfresh thymedestemmed and roughly chopped
1teaspoonlemon juice
½cupmayo
Marinade and Steak
⅓cupolive oilplus 1 tbsp
¼cupred wine vinegar
1tablespoonbrown sugar
1¾teaspoonkosher salt
½teaspoonblack pepper
3clovesgarlicminced
1.5lbsflank steak
Bread and Toppings
4piecesciabatta roll
2ozblue cheese crumbles
1ozarugula
Instructions
Making the Burnt Onion Aioli
Preheat the oven to 450°F and line a baking sheet with parchment paper
Add the chopped onion, olive oil, salt, pepper and thyme to the baking sheet and mix well. Roast for 35 minutes turning tray halfway through
Remove from oven, add to food processor along with the fresh lemon juice and mayo. Blend until fairly smooth, about 30-45 seconds. Set aside until later
Marinate the flank steak
Mince the garlic and add all the marinade ingredients into a gallon size ziplock bag. Mix well and add the flank steak. Let sit for 1-4 hours
Heat a cast iron or large skillet until very hot
Remove the flank steak from the marinade, lightly salt each side of the steak and sear each side for 4 minutes
Let the steak rest for 5-10 minutes before slicing
Baking the Ciabatta and Serving
Preheat the oven to 400°F and bake the ciabatta bread right on the rack for 5-7 minutes until golden brown
Slice the steak against the grain on a slight diagonal
Slice the ciabatta open, smear both sides with burnt onion aioli, add the steak, blue cheese crumbles and arugula. Serve warm and enjoy!
Notes
Make burnt onion aioli ahead of time. It will last up to 2 weeks in the fridge in an airtight container. Cook steak to 125°F then let rest before slicing.Slice against the grain for the most tender steak.