Ciabatta Steak Sandwiches

Remove beef from the refrigerator and season with olive oil, salt, and pepper. Allow it to come to room temperature while you make the garlic scape aioli.

To make the garlic scape aioli, wash and roughly chop the garlic scapes, omitting the flowers. In a food processor, finely mince the garlic scapes with the salt. Add egg yolk and lemon juice and pulse until fully incorporated.

With the food processor running, very, very slowly pour in both of the oils. It’s important to add the oil slowly so that it emulsifies with the egg. Continue to process until the oil is fully incorporated and the aioli is creamy like mayo. Store in the refrigerator until you are ready to serve your sandwiches.

Heat a grill pan, skillet, or outdoor grill to medium-hight heat. Cook steak, flipping halfway through cooking, until it is medium-rare (130-135ºF). The cook time will vary based on your cut of meat. If you prefer to cook your steak more, then go ahead, knowing that your meat won’t be as tender. Allow steak 10 minutes to rest and then cut it into thin slices against the grain.

While steak is resting, slice ciabatta rolls in half and toast them with the inside down on your pan or grill until they are golden brown. Thinly slice the red onion and place it in a bowl of water for 3 minutes, remove, and then pat dry. Wash and thinly slice the tomato. Wash and dry the arugula.

To assemble the sandwich, generously slather both sides of the ciabatta roll with the garlic scape aioli. Next, layer on arugula, sliced tomatoes, sliced red onion, and cut steak. Top with the top of the ciabatta roll and insert a long toothpick to hold the sandwich together. Serve immediately.