Recipe: Steak BLT

The sandwich comes in too many forms to count, but one thing's for certain -- it's one of the most perfect portable foods out there. And with the lovely weather we've been having lately, this steak BLT should make its way into your picnic basket. This recipe comes courtesy of Mendocino Farms.

Steak BLT

Marinated Steak
2 pounds steak of choice
2 tablespoons chopped garlic
2 teaspoons chopped rosemary
3 tablespoons balsamic vinegar
3 tablespoons oil
2 teaspoons kosher salt
1/8 teaspoon cracked black pepper

Herb Aioli
2 tablespoons flat leaf parsley, rough chopped
2 tablespoons cilantro, rough chopped
1 clove garlic
½ teaspoons salt
½ lime
2 cups mayonnaise

Caramelized Onions
2 onions
1 teaspoons salt
3 tablespoons oil
1 tablespoon apple cider vinegar
1 tablespoon brown sugar

Roasted Tomatoes
1 pound roma tomatoes, cut lengthwise into 6 pieces
1 teaspoon thyme
1 teaspoon salt
Pinch of black pepper
2 tablespoons oil

Sandwich Assembly
Artisan white bread, sliced and toasted
Marinated steak, cooked and sliced
Bacon, cooked
Herb aioli
Caramelized onions
Roasted tomatoes
Arugula or other green lettuce

For steak: Sprinkle salt and black pepper evenly over the steak. Mix garlic, rosemary, oil and vinegar together and pour over steak. Marinate steak at least 1 hour, up to overnight. Cook steak to desired temperature on a hot pan or grill.

For aioli: In a mortar and pestle, mash parsley, cilantro, garlic, and salt into a paste. Fold herb puree into mayonnaise and adjust seasoning with some lime juice and salt.

For caramelized onions: Thinly slice 2 onions. Under high heat, in an oiled pan, add onions and salt and sear until they begin to brown. Turn down heat to medium high and continue to cook, stirring frequently for another 20 minutes until the onions become tender and turn a caramel brown color. After 20 minutes, add vinegar and brown sugar and cook until vinegar is evaporated.

For roasted tomatoes: Preheat oven to 375 degrees. Toss tomatoes in with remaining ingredients and spread out on a sheet tray. Roast for 20 minutes until tomatoes are tender and start to color around the edges.

For sandwich assembly: Spread herb aioli on both sides of the bread. Spread some caramelized onions on one side of the bread. Put 3 strips of bacon on the other side of bread. Layer steak slices over the bacon. Smash a couple of roasted tomato pieces on top of the steak. Garnish with arugula or other green of choice.