Ingredients
½ cup mayonnaise
1 tsp. YGY Easy Eats™ Roasted Garlic Aioli Seasoning
1 Tbsp. fresh lemon juice
2 lb skirt steak
1 ½ Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. oil of choice
3 Tbsp. unsalted butter
2 large onions, thinly sliced
4 gluten-free hoagie rolls (or bread of choice)
¼ cup arugula
8 slices Provolone cheese
Salt and pepper to taste
Instructions
Blend mayonnaise, seasoning, lemon juice, salt, and pepper until smooth; chill in fridge. Season skirt steak with brown sugar, balsamic vinegar, oil, kosher salt, and black pepper. Melt butter in cast-iron skillet over medium heat. Add sliced onions and cook for 10–12 minutes until caramelized. Remove and set aside. Increase skillet to high heat and sear steak 3–4 min per side, aiming for a well-browned crust. Remove steak, rest for 5 min, slice thinly. Brush hoagie roll interior with melted butter, toast 2–3 min until crisp. Spread garlic aioli on rolls. Layer Provolone cheese, arugula, sliced steak, and caramelized onions. Press gently to hold fillings.
Products Used
