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Steak Sandwich

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Yields2 ServingsPrep Time15 minsCook Time25 mins

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Recommended CADAC Cooking Surfaces: Paella Pan or Chef Pan and BBQ Grill
Garlic Aioli
1

Mix together the mayonnaise and garlic, lemon juice, and salt & pepper.

2

Set aside for 30 minutes to develop the flavor (do not store for longer than 3 days).

Caramelized Onion
3

Melt butter in the Chef Pan or Paella Pan over medium heat.

4

Add the onions and butter.

5

Place the lid on it and let it stand for 20 minutes; stir once or twice.

6

Remove the lid and bake for another 20 minutes.

7

Stir occasionally until the onion is golden.

8

Add sugar, vinegar, salt and pepper.

9

Bake 10 minutes more until it is very soft.

10

Remove from heat and keep warm.

Beef
11

Take out the beef from the fridge 20 minutes before grilling.

12

Season generously with a BBQ rub.

13

Grill the meat immediately at a high temperature to a core of 50 degrees. TIP: use the CADAC Bluetooth Thermometer.

14

Place the meat on a plate, cover it loosely with foil and let it rest for 5-10 minutes.

15

Then cut into thin slices.

Preparing the Sandwich.
16

Cut the Turkish bread into pieces.

17

Coat the bottom generously with garlic aioli.

18

Then invest with arugula, tomato slices, beef, caramelized onion.

19

Divide the mustard on the top piece of bread and place it on top.

Garlic Aioli
 180 g mayonnaise, preferably whole egg
 1 large clove of garlic, chopped
 lemon juice
 pepper and salt
Caramelized Onion
 3 large onions, peeled and finely chopped
 40 g / 3 tbsp butter
 2 tbsp of brown sugar
 2 tbsp balsamic vinegar
 ¼ of salt and pepper
Steak Sandwich
  g steak
 salt and pepper
 1 tbsp oil
 2 tomatoes, thickly sliced
 60 g arugula
 mustard
 turkish bread