Serves 1
Directions
- 1Thinly slice one red onion.
- 2Place the sliced red onion into a container.
- 3Bring half a cup of sugar, one cup of vinegar (white, red, or distilled), half a tablespoon of salt, and a quarter cup of water to a boil.
- 4Pour the boiling liquid over the onions.
- 5Cover the container with plastic wrap.
- 6Refrigerate the pickled onions for at least an hour, or overnight for best results.
- 7Add one head's worth of roasted garlic into a food processor.
- 8Add two whole raw garlic cloves into the food processor.
- 9Add a good pinch of kosher salt to the food processor.
- 10Process the garlic until it's minced up small, almost like a paste.
- 11Transfer the minced garlic to a bowl.
- 12Add about two tablespoons of thin-sliced green onion and about two tablespoons of parsley to the bowl.
- 13Add about one cup of mayonnaise to the bowl.
- 14Whisk all ingredients together to create the garlic mayo.
- 15Transfer the garlic mayo into an airtight container; it will last at least a week.
- 16Season both sides of a skirt steak with kosher salt and black pepper.
- 17Heat a pan over medium heat, about the low side of high.
- 18Sear the steak in garlic oil, laying it away from you.
- 19Flip the steak after about 45 seconds.
- 20Sear the steak for another 30 to 45 seconds.
- 21Place the cooked steak onto a plate or a cooling rack.
- 22Let the steak rest for about 5 minutes.
- 23Spread garlic mayo on both sides of your bread.
- 24Slice the rested skirt steak against the grain, either on a bias or in sections if it's long.
- 25Place the sliced skirt steak onto one side of the bread with mayo.
- 26Add as much pickled red onion as desired.
- 27Finish with arugula.
- 28Close the sandwich with the other half of the bread.
- 29Slice the sandwich in half.
Ingredients
- 1 red onion
- 0.5 cup sugar
- 1 cup white, red, or distilled vinegar
- 0.5 tablespoon salt
- 0.25 cup water
- 1 head's worth roasted garlic
- 2 raw garlic cloves
- 1 pinch kosher salt
- 2 tablespoons worth green onion
- 2 tablespoons worth parsley
- 1 cup mayo
- 1 skirt steak
- black pepper
- garlic oil
- arugula
Equipment
knifecontainerpotplastic wrapfood processorpanwhiskairtight containerplatecooling racktongscutting board
Tips
- For the pickled red onions, allow them to pickle for at least an hour in the refrigerator, but overnight is best.
- To roast garlic, place cloves in a pan, cover with oil, and cook on low until tan. Take off the burner, let them cool, and strain.
- When mincing garlic for the mayo, you can use a knife if you don't have a food processor; aim for a paste-like consistency.
- When cutting skirt steak, cut against the grain. If the steak is long, cut it into sections first, then slice.
- If arugula is too intense, mix it with a different kind of lettuce to still get the peppery bitterness without it being overwhelming.
Related recipes
CHEESEBURGER PASTA
American · Lunch
Air Fryer Chicken Big Mac
American · Lunch18m
Homemade Summer Sausage
American · Lunch2h
Microwave Mac & Cheese
American · Lunch
Carne de hamburguesa
American · Lunch
Cabbage Burgers
American · Lunch19m
Chopped Sandwich
American · Lunch
150 calorie Chicken Summer Rolls
American · Lunch32m
Black Bean Burger
American · Lunch
Buffalo Chicken Cottage Cheese Bowl
American · Lunch8m
Philly Cheesesteak Burritos
American · Lunch
Crispy Fast Food Style Chicken Tenders
American · Lunch4m