A friend’s mother, an unbelievable cook, made these sandwiches to accompany a Miami summer evening of looming hurricanes and Dark & Stormies. Like the best of her dishes, these sandwiches are simple, fresh, and packed with flavor.


  • 1 12-ounce rib eye
  • 1/2 bunch rosemary
  • 3 garlic cloves, coarsely chopped
  • Salt & Pepper
  • Olive oil
  • 2 ciabatta, halved length-wise
  • ½ cup Caramelized Onions, can be prepared ahead of time and frozen
  • 2 tbsp Garlic Aioli , can be made the night before
  • 1 cup arugula, washed

Marinate steak with rosemary, garlic, salt and pepper for at least an hour, ideally overnight. Wrap tightly in plastic wrap, seal in a plastic bag or place in an air-tight container.

Sear steak. Add 1 tbsp olive oil to skillet over medium-high heat.

While oil is heating up, rub off garlic and rosemary (you definitely don’t want them to burn). (If you’re doubling the recipe, make sure not to crowd steaks in the pan; do it in batches if need be.)

Cook about 2 minutes per side for medium-rare. Transfer steak to a cutting board to cool for 5 minutes.

Assemble. Lightly toast ciabatta rolls. Spread aioli on two pieces. Cut steak into half-inch slices and cover the bottom of each sandwich with a single layer. Top with arugula and the other half of the bread. Serve!

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