Open-Faced Steak Sandwich narrow display Open-Faced Steak Sandwich wide display

Open-Faced Steak Sandwich

with Sundried Tomato Aioli


Serves 2
Active Time:
~10 min
Total Time:
~21 min


Prep onion & steak

  • In medium bowl, toss together red onion, ½ teaspoon cooking oil and a pinch of kosher salt.
  • Evenly spread onion in Zones 2 and 3 of Brava metal tray.
  • Pat steak dry with paper towels. Season steak on both sides with a pinch of kosher salt and pepper.
  • Place steak lengthwise in Zone 1 of metal tray.


Cook onion & steak

  • Slide metal tray into top shelf.
  • Select “Open Faced Steak Sandwich” on your touchscreen and follow instructions.
  • While food cooks, prepare bread, aioli, and arugula.


Prep Sundried Tomato Aioli

  • In medium bowl, combine mayonnaise, sundried tomatoes, vinegar, and a pinch of salt, stir well.


Prep bread & vinaigrette

  • Slice ciabatta in half lengthwise.
  • Evenly spread aioli on each half.
  • In a bowl, combine cider vinegar and whole grain mustard.


Slice steak, finish sandwich & serve

  • Transfer onion to bowl with vinaigrette; toss and let stand while slicing steak.
  • Thinly slice steak against the grain. This will stop the cooking process and maintain your preferred doneness.
  • Arrange steak on bread.
  • Using fork, remove onion from vinaigrette and place over steak.
  • Add arugula with a pinch of flaky sea salt and pepper to bowl of vinaigrette and toss well.
  • Arrange arugula over onions. Garnish with Parmigiano-Reggiano.
  • Cut into slices and serve.