Ingredients
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Main
This dish strikes the perfect balance of richness, acidity, and heat. The steak and cheese offer a rich foundation, while the chipotle aioli contributes just the right amount of heat and acidity. The inspiration came from making "Chipotle's" honey chipotle vinaigrette, which seemed ideal for an aioli to complement a sandwich.
Instructions
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01
First, slice up your pepper and onion and fire up your Masterbuilt gravity grill to 400F and place a cast iron pan on the grill to heat up. Then add some butter and your peppers and onions to your pan. Sauté for about 15 minutes util caramelized and add some salt to taste.
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02
Next, in a blender combine your vinegar, honey, chipotle paste, garlic, lime, and blend on high. Slowly pour in your avocado oil as it blends. Lastly, add your oregano and some salt then blend for a few seconds.
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03
Mix about a 1/4 cup of your vinaigrette with your mayo and whisk until smooth then set your aioli aside. Save the rest of your vinaigrette for later. Salt your steak and increase the heat on your grill to 600F. Once hot add your steaks and cook until they are done then let your steak rest.
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04
Finally, add your pan back to your grill at 400F and add more butter then add your sourdough bread. Add your cheese to your sourdough bread and let it melt.
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05
Once melted, take your bread out of the pan, open up your bread and build your sandwich with your chipotle aioli, steak, more aioli, some of your vinaigrette, and finally your peppers and onions!
