Open-Faced Steak Sandwich

Open-Faced Steak Sandwich

with Sundried Tomato Aioli

Created by Brava



Active Time

~10 min

Total Time

~21 min


  • 1 cup sliced red onion (½ -inch-thick slices)
  • 1 skirt steak (12-14 oz)
  • 1 loaf ciabatta
  • ½ cup sundried tomato aioli
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 cup baby arugula
  • ¼ cup shaved Parmigiano-Reggiano
  • For the Sundried Tomato Aioli:
  • ½ cup mayonnaise
  • ¼ cup pureed sundried tomatoes
  • 1 teaspoon sherry vinegar

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

flaky sea salt

kosher salt


mixing bowls

Brava metal tray

Nutrition Information

Allergens: Eggs, Wheat (Gluten), Milk


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  • Beef
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  1. 1

    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.

  2. 2

    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.

  3. 3

    Prep Sundried Tomato Aioli

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

  4. 4

    Prep bread & vinaigrette

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

  5. 5

    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.