Ribeye Steak Sandwich with Chimichurri and Garlic Aioli

First, make the garlic confit. Place peeled garlic cloves in a small saucepan and cover with olive oil. Cook over low heat until the garlic is very soft and lightly golden, about 30-40 minutes. Set aside to cool.

To make the chimichurri, finely chop the fresh parsley and tarragon and place them in a medium mixing bowl.

Mince the shallots and garlic, and add them to the bowl with the herbs.

Add the dried oregano, crushed red pepper flakes, salt, and pepper to the bowl. Pour in the red wine vinegar.

While whisking continuously, slowly stream in the extra virgin olive oil until the sauce is well combined. Taste and adjust seasoning if necessary. Set aside.

For the garlic aioli, combine mayonnaise, lemon juice, and black pepper in a tall container suitable for an immersion blender.

Add about half of your prepared garlic confit and a few tablespoons of the confit oil to the mayonnaise mixture. Blend with an immersion blender until completely smooth and creamy.

Heat a griddle or large skillet over medium-high heat. Add olive oil, then the sliced onions. Season with salt and pepper and cook until softened and lightly caramelized.

Generously season the ribeye steaks on both sides with salt and pepper. Cook on the hot griddle to your desired level of doneness. Remove from the heat and let the steaks rest for 5-10 minutes before slicing.

Slice the ciabatta rolls in half and toast them on the griddle until golden brown.

To assemble the sandwich, spread a generous layer of garlic aioli on both halves of the toasted roll. Thinly slice a rested steak against the grain.

Layer the sliced steak on the bottom bun, followed by a spoonful of chimichurri, a pile of grilled onions, and a handful of fresh arugula. Place the top bun on, slice in half, and serve immediately.