Grilled steak and egg sandwich with zesty aioli
A delicious sandwich made with grilled steak, fried eggs, and a zesty aioli on crusty bread.
Ingredients
- 2 slices of crusty bread (like ciabatta or sourdough)
- 1 ribeye steak (about 8 oz)
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Olive oil for grilling
Directions
- Preheat a grill or skillet over medium-high heat.
- Season the ribeye steak with salt and pepper, and brush it lightly with olive oil.
- Grill the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
- While the steak is resting, heat a little olive oil in a frying pan over medium heat and fry the eggs sunny side up or to your preference.
- In a small bowl, mix together mayonnaise, Dijon mustard, minced garlic, and lemon juice to create the zesty aioli.
- Toast the slices of crusty bread until golden brown.
- Spread the zesty aioli on both slices of toasted bread.
- Layer the sliced grilled steak on one slice of bread, top with the fried eggs, and cover with the other slice of bread.
- Cut in half and serve immediately.
Estimated Total Time
30 minutes