Grilled Steak with Charred Onions and Garlic Aioli
Open-faced grilled steak with smoky onions and creamy aioli
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
For a satisfying summer dinner with minimal stove time, try this grilled steak served open-faced. The steak is perfectly cooked over the grill, topped with sweet charred onions and a zesty garlic aioli that brings the flavors to life.
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Ingredients
- 3/4 cup mayonnaise (preferably whole egg)
- 1 large garlic clove (minced)
- 3 large onions (peeled and sliced into rings)
- 3 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp salt (divided)
- 1/4 tsp black pepper (divided)
- 700 g grilling beef steak (such as flat iron or sirloin) (about 1.5 lbs)
- 1 tbsp vegetable oil
- 4 thick bread slices (such as rustic or sourdough)
- 60 g rocket (arugula) (optional, for serving)
- 2 tsp mustard (optional, for spreading)
Instructions
- Combine mayonnaise and minced garlic in a small bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Preheat your grill or grill pan over medium heat. Toss the sliced onions with butter, brown sugar, balsamic vinegar, half the salt, and half the pepper in a bowl.
- Place the onions in a grill-safe pan or foil packet and cook on the grill for about 20 minutes, stirring occasionally, until the onions are soft and beginning to char. Remove and keep warm.
- Meanwhile, brush the steak with vegetable oil and season generously with the remaining salt and pepper.
- Grill the steak for about 4-6 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes.
- While the steak rests, toast the bread slices on the grill until lightly charred and crisp.
- Slice the steak thinly against the grain. Spread each bread slice with a layer of garlic aioli, top with rocket if using, then arrange steak slices and spoon over the charred onions. If desired, add a little mustard on top or on the side.
Pro tip: Let your steak rest after grilling to keep it juicy, and slice it thinly against the grain for the best texture.
Nutrition
This recipe works out to about 520 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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