Indulgent Steak Sandwich with Burrata, Fried Egg and Confit Garlic
Prep15 min
Cook30 min
Servings3
DifficultyMedium
This is the sandwich you make when you want to feel alive. Seared flank steak, creamy burrata, a runny fried egg, caramelized onions, and garlic sourdough. It is not an everyday meal. It is a reward.
Step 1
Ingredients
3
Confit garlic
1 whole head garlic cloves peeled
1/2 cup olive oil
pinch of salt
Steak
1 lb flank steak
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Caramelized onions and spinach
1 large yellow onion thinly sliced
2 cups fresh spinach
1 tablespoon butter
1 teaspoon olive oil
pinch of salt
Garlic sourdough
1 lb sourdough boule
2 to 3 tablespoons confit garlic
2 to 3 tablespoons softened butter
pinch of salt
Assembly
1/4 to 1/3 cup garlic aioli
1 burrata
3 eggs
balsamic glaze (optional)
butter or olive oil for frying eggs
Instructions
Confit garlic: place peeled cloves in small oven-safe dish, cover with oil, pinch of salt. Air fry at 250F for 45 to 60 minutes until soft and golden.
Sear steak over high heat 4 to 5 minutes per side for medium-rare. Rest 8 to 10 minutes.
Caramelize onions in butter and oil 15 to 20 minutes until golden. Add spinach, wilt 1 to 2 minutes.
Slice steak very thin against the grain.
Mash confit garlic with butter and salt. Spread on sourdough halves. Air fry 375F for 3 to 5 minutes until golden.
Fry eggs sunny-side up.
Assemble: aioli, spinach and onions, sliced steak, torn burrata, fried egg, balsamic drizzle, top bread.
Vivi's Notes
Do not return the assembled sandwich to the oven. Keeping the burrata creamy and egg yolk runny is what makes this sandwich special.
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