Who doesn’t love a good steak sandwich? I wanted to infuse some Korean flavors into this classic dish and ended up with this juicy steak sandwich with a punchy gochujang aioli! This sandwich is reminiscent of Korean barbecue all wrapped up in a little package. I added some caramelized onions, arugula and, of course, cheese.
The gochujang aioli is slightly spicy, creamy and garlicky – basically everything I look for in a sauce! I used the remainder of my aioli to dip my sweet potato fries in and you should definitely do the same!
Make sure to give this recipe a try and let me know what you think in the comments below!
Steak Sandwich with Gochujang Aioli
Juicy steak sandwich with melty provolone cheese, grilled onions and a slightly spicy, tangy aioli
Servings: 3 Sandwiches
Ingredients
Gochujang Aioli
- 1/2 cup Mayonnaise
- 2 cloves Garlic
- 1 and 1/4 tbsp Gochujang Korean red pepper paste
- 1 tbsp Vegetabke oil
- 1/8 cup Cilantro
- 1/2 tsp + 1/4 tsp Rice vinegar
Steak Sandwich
- 1 lb Skirt steak
- 3 Ciabatta rolls
- 3 slices Provolone
- 3 handfuls Arugula
- 1/2 White onion
- 1 tbsp Olive oil
- Salt
- Pepper
Instructions
- Combine gochujang aioli ingredients in a blender and blend until smooth (you can also use an immersion blender.) Set aside in refrigerator.
- Preheat oven to 375 F
- Cut onion into thin slices
- Heat 1 tbsp olive oil in a medium pan over medium heat. Add onion to pan and cook, stirring frequently for about 15 minutes until caramelized. Remove from heat and set aside.
- Cut ciabatta rolls in half, brush with olive oil and toast in oven for 10 minutes then set aside wrapped in foil.
- Drizzle olive oil over skirt steak and season with salt and pepper. Rub olive oil and seasoning evenly on the steak.
- Heat a cast iron pan over medium high heat until very hot. Place skirt steak in pan. Cook for 2 minutes on first side, then flip and cook for 2 minutes on other side. Remove from pan and let rest for about 5 minutes.
- After resting, cut skirt steak very thinly against the grain.
- Distribute steak evenly on bottom half of three rolls. Top steak with cheese. Put back in oven for about 4 minutes until cheese is melted. Remove from oven.
- Spread gochujang aioli on top bun of sandwiches. Top sauce with caramelized onion and arugula. Place over bottom bun and serve!
