Bistro Steak Sandwiches With White Truffle Oil & Pesto Aioli Recipe

Name: Bistro Steak Sandwiches With White Truffle Oil & Pesto Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Steak:; 1 lb rare steak strips; 2 tbs butter; 1 chopped garlic clove; 2 finely chopped chive sprigs; 1 pinch sea salt; 1 pinch fresh ground peppercorns; 2 tablespoons balsamic vinaigrette; 1 oz white truffle oil; Bread:; French Bread; 1/4 cup melted butter; 1/8 cup fresh finely chopped garlic; Aioli:; Pesto Aioli; 4 tablespoons fresh basil; 1 tablespoon garlic, minced; 3 egg yolks of pasteurized eggs; 1 tablespoon lemon juice; 1 cup virgin olive oil; 2 tablespoons Parmesan cheese; Salt and pepper to taste; 1 cup shredded cheddar cheese

Servings: persons

Steak:
1 lb rare steak strips
2 tbs butter
1 chopped garlic clove
2 finely chopped chive sprigs
1 pinch sea salt
1 pinch fresh ground peppercorns
2 tablespoons balsamic vinaigrette
1 oz white truffle oil
Bread:
French Bread
1/4 cup melted butter
1/8 cup fresh finely chopped garlic
Aioli:
Pesto Aioli
4 tablespoons fresh basil
1 tablespoon garlic, minced
3 egg yolks of pasteurized eggs
1 tablespoon lemon juice
1 cup virgin olive oil
2 tablespoons Parmesan cheese
Salt and pepper to taste
1 cup shredded cheddar cheese

1
Slice the loaf of french bread lengthwise. Then slice in half in the opposite direction. Cover one cookie sheet with foil. Place the four slices of bread soft side up on the cookie sheet. With a pastry brush, spread melted butter evenly on the top side of the bread. Divide chopped garlic into fourths and evenly top bread slices with garlic. Bake until golden brown and crispy abot 7-10 minutes. Set aside.
2
Pesto Aioli:
3
In a blender, pulse basil, garlic, lemon juice and egg yolks.
4
With blender on low speed, add oil slowly, until mixture is thick. Add and pulse in Parmesan cheese, salt and pepper. With a spatula, lightly spread aioli on top of the garlic bread slices.
5
Heat large saute pan on med high heat. Melt butter with garlic and chopped chives. When butter is melted, add steak, pepper, and salt. Halfway through cooking steak, add balsamic vinaigrette evenly to steak. When steak is desired temperature ( I prefer medium), remove from heat and set aside. Slowly add white truffle oil to steak, mixing it in until all of the steak has been evenly coated. Evenly distribute steak over each slice of garlic bread. Top with shredded cheese. Bake at 400 degrees F. until cheese has been melted. Serve immediately.

1680

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Steak:, 1 lb rare steak strips, 2 tbs butter, 1 chopped garlic clove, and more.

Yes, Bistro Steak Sandwiches With White Truffle Oil & Pesto Aioli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bistro Steak Sandwiches With White Truffle Oil & Pesto Aioli

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