Ingredients
Scale
- 2 pound flank steak
- 2 tbsp salt, pepper garlic blend
- 1 red onion
- 1 tbsp balsamic vinaigrette
- Brioche bread
- 1 cup gruyere cheese
Garlic Aioli
- 1/2 cup mayo
- 1 head roast garlic
- Juice from 1 lemon
- 1/2 black pepper
Instructions
- Season a wagyu flank steak with a salt, pepper, garlic powder blend.
- Start your grill and get it setup for direct heat cooking.
- While the grill is heating up, slice up a red onion. Place the slices in a frying pan with butter and let it cook for 15-20 minutes. Add balsamic vinaigrette at the end.
- Put together the garlic aioli by combining mayo, lemon, roasted garlic in a bowl and mixing it.
- Grill the steak over direct heat flipping it every 2-3 minutes. Remove it from the grill once it reaches 135°F internal and let it rest for 5-10 minutes before slicing in.
- Put some garlic aioli on the outside of the bread then place it in a heated pan. Add steak, caramelized onions, gruyere cheese then place the top bun on and cook for 2-3 minutes each side.
- Once golden brown and the cheese is melted, remove it from the skillet and slice it in half.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
