Chipolte-Yogurt Garlic Steak Sandwich

Both RedMeatMonday® and SoloMonday© were both postponed to Tuesday due to really nice weather on Monday and the forecast of a rainy Tuesday.

So tonight’s RedMeatTuesday, I give you a Chipolte-Yogurt Garlic Steak Sandwich Smothered in Caramelized Onions.

The dinner begins with roasting an oil coated bulb of garlic in the air fryer for 20 minutes. Meanwhile a sliced red onion is cooked down in olive oil and then water (covered for the first half) till nicely caramelized. Towards the end I tossed in a nice amount of paprika to enhance the flavor, just for kicks.

While this cooked down, I mixed two chipolte peppers with about a quarter cup of Greek yogurt. This can also be done with a half and half mix of mayo and sour cream. This level of heat was perfect for me. Add or subtract to your liking. I added a spoon of the adobo as well. I love the label on the can, as my Texan friend Chip Gorman once told me, “Adobo” means sauce. So the can really says “Sauce Sauce.”

With the onions done, I removed them and seared my steak (I used a rib-eye, but use anything you like). Cook to your liking, but I like a warm pink center.

As the steak rested for 5 minutes, I put a halved slice of French bread in the oven. One half had the yogurt/chipolte mix, the other was olive oil and the creamy roasted garlic. Heat this lightly to warm through.

Pull the bread, top with the thinly sliced steak and a couple slices of provolone cheese. Broil again till the cheese is melted and the garlic bread is browning.

Add the onions, lettuce of your liking (I used mixed greens) and top off with your garlic bread slice.

Without a doubt, this was one of the best sandwiches I’ve made. This sandwich was bursting with flavor! I’ll do it again with chicken.