Name: Open-Face Steak Sandwiches with Onions, Lemon Aioli & Roasted Carrots
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 medium carrots; 1 ½ lemons; 1.02 kg striploin (New York strip) steak; 3 tomatoes; 6 whole grain buns or rolls; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; mayonnaise; salt; thyme, dried

Open-Face Steak Sandwiches with Onions, Lemon Aioli & Roasted CarrotsOpen-Face Steak Sandwiches with Onions, Lemon Aioli & Roasted Carrots — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

9 medium carrots

1 ½ lemons

1.02 kg striploin (New York strip) steak

3 tomatoes

6 whole grain buns or rolls

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

mayonnaise

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, trim, and cut carrots lengthwise into quarters; divide between two baking sheet pans.

Zest lemons into a small bowl and set aside. Juice lemons over the carrots, drizzle with oil, and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing once, until carrots are fork-tender, 20-25 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and thinly slice onions into half-moons.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until soft and golden, 8-10 minutes. Transfer to a plate and loosely cover with aluminum foil.

While the onions are cooking, add mayo and garlic powder to the bowl with the lemon zest; stir to combine the lemon aioli and set aside.

Pat the steak dry with paper towels and place on another plate; season with salt and pepper on both sides.

Once the onions are done, return the skillet to medium-high heat and add more oil; swirl to coat the bottom. Working in batches if necessary, add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Add to the plate with the onions, re-cover with foil, and let rest 5 minutes.

Toast buns if desired.

Slice tomatoes into rounds.

Thinly slice steak against the grain.

Divide buns between plates, spread each with lemon aioli, then top with tomato, steak, and onions. Serve with roasted carrots on the side and enjoy!

Open this recipe in Flambette