Grilled Steak Sandwich With Red Pepper Aioli
For the Marinade: Whisk oil, vinegar, thyme, Dijon and 1/2 tsp black pepper in a large bowl. Add steak, turning to coat completely. Set aside and marinate for 30 minutes, or longer in refrigerator.
For the Aioli: Meanwhile, stir roasted red peppers, mayonnaise, garlic and remaining 1/4 tsp black pepper in a medium bowl. Refrigerate until ready to serve.
For the Steak: Preheat barbecue to medium-high.
Oil grill. Reserving marinade, place steak on grill. Barbecue steak, basting occasionally with reserved marinade, until an instant-read thermometer inserted into thickest part of steak reads 145°F, for medium-rare, about 6 to 7 minutes per side.
Transfer steak to a cutting board. Let stand for 5 minutes before thinly slicing across the grain.
Toast buns on grill, if desired. Top bottom half of each bun with a little aioli, radicchio leaves, steak, onion and little more aioli. Top with bun lids and serve.
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Last updated: February 17th, 2021
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