Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.
Step 2
Blend garlic and 1/2 cup oil in a blender until combined. Set garlic oil aside.
Step 3
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.
Step 4
Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.
Step 5
Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.
Step 6
Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.
Step 7
Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.
