- 1 1/2-2 pounds flank steak
- Extra virgin olive oil (EVOO), for coating
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper
- Granulated garlic
- 1 organic egg yolk
- 1 lemon, juiced
- 2 teaspoons Dijon mustard
- 2/3 cup grapeseed oil
- 1/4 cup freshly grated Pecorino Romano cheese
- 5-6 anchovy fillets, finely chopped and pasted
- 2 large cloves garlic, grated or pasted
- 2 teaspoons coarse black pepper
- 1 teaspoon Worcestershire sauce
- 1 large heart of romaine lettuce, coarsely chopped
- 4 sesame seed rolls
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil (EVOO), for coating
- 1 large clove garlic, crushed
- Freshly grated Pecorino Romano cheese
Pre-heat the oven to 350°F.
Lightly coat the meat with EVOO and season with the rosemary, salt and pepper and granulated garlic. Bring to room temperature.
In a medium size bowl, whisk the egg yolk, lemon juice and mustard. Continue to whisk while slowly streaming the grapeseed oil down the side of the bowl. Stir in the cheese, anchovies, garlic, pepper and Worcestershire sauce.
Heat a griddle or grill pan over medium-high. Cook the steak to the desired doneness, about 10-12 minutes for medium-rare. Let the meat rest for a few minutes, then thinly slice it against the grain.
Meanwhile, split the rolls and toast them in the hot oven. In a small saucepan, melt the butter with the EVOO over medium heat. Add the garlic; swirl and remove from heat. Brush the toasted rolls with the garlic butter and top with some grated cheese. Return to the oven and heat until the cheese melts, about 2 minutes.
Divide the sliced steak among the roll bottoms. Toss the lettuce with the aioli and pile it on the steak. Top with the roll tops.