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1
Preheat the oven to 350F.
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2
Roasting garlic and shallots brings out their incredible sweetness and only adds one quick cooking step.
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3
Peel off the outer layer of the garlic and shallot skins.
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4
Smash them open with the flat side of a knife to break up the cloves.
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5
Rip off a large piece of heavy-duty aluminum foil and put the garlic and shallots in the center.
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6
Toss in the rosemary and bay leaf and moisten with 2 tablespoons of the oil and 1 tablespoon of water.
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7
Wrap up the aluminum pouch, making sure it is sealed tightly so none of the liquid seeps out.
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8
Put the pouch in the oven for 20 minutes to steam and soften the garlic and shallots.
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9
Unwrap the aluminum and carefully pour any juices into a food processor.
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10
Peel the garlic cloves and shallots and toss them into the food processor along with the remaining 1 cup of oil.
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11
Season with salt and pepper and pulse until the mixture is well blended.
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12
Lay the steak in a shallow platter and pour the flavored oil on top.
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13
Cover and refrigerate for at least 2 hours or up to overnight, turning the steak over occasionally so both sides feel the love of the oil.
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14
To make the arugula mayonnaise, combine the mayo, lemon juice, horseradish, and arugula in a food processor.
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15
Turn the machine on for 1 minute to combine all the ingredients; the mayo will have a bright green color.
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16
Season with salt and pepper, cover, and pop it in the refrigerator.
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17
Lay the mushrooms and onion slices in a shallow platter, drizzle with the vinegar and oil, and season with salt and pepper.
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18
Try not to break up the onion slices into rings, they are easier to grill as slices.
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19
Take the steak, mushrooms, and onions outside because were about to make some magic.
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20
Preheat your grill until its very hot.
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21
Take a few paper towels and fold them several times to make a thick square.
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22
Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill.
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23
This will create a nonstick grilling surface.
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24
Grill the steak for 7 minutes per side for medium-rare.
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25
Remove the steak to a cutting board and let it rest for 10 minutes.
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26
While the steak rests, grill the mushrooms and onions for about 5 minutes per side so they have a nice char.
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27
Brush the cut sides of the ciabatta bread with a little bit of oil and grill for a minute to toast.
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28
Slice the mushrooms, separate the onion slices into rings, and slice the steak, paper-thin, against the grain.
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29
Now you are ready to put this awesome sandwich together.
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30
To assemble, spread both sides of the bread with the arugula mayonnaise.
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31
Lay several slices of flank steak on the bottom bread half and mound with mushrooms and onions.
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32
Cover with a couple of slices of fontina cheese and cap it all with the top half of bread.
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33
Slice the loaf into 4 sandwiches.
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34
Garnish with arugula and serve.
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35
Its a beautiful thing.
