Dr. Roshini Raj’s Steak Sandwich with Aioli (LUNCH)

1⁄2 small precooked (leftover) ribeye or strip steak 1 portobello mushroom
1 tablespoon extra-virgin olive oil
Pinch salt
1 multigrain hoagie roll, sliced
1⁄4 cup Dill Aioli, 1⁄4 cup kalamata olives, pitted and chopped 1 slice roasted red bell pepper (from jar)
1 small red onion, peeled and thinly sliced Handful mesclun greens

Dill Aioli:
2 egg yolks
1 tablespoon Dijon mustard 1⁄4 cup white wine vinegar
1 teaspoon sugar
1⁄4 cup chopped dill
2 cups avocado oil

1. Remove leftover steak from fridge, slice thinly, and allow to reach room temperature (or briefly roast the slices, if you pre- fer).
2. Preheat the oven to 325°F.
3. Rub portobello with extra-virgin olive oil, place on a baking sheet, and season with salt. Roast for 12 to 15 minutes, until tender.
4. Lightly toast the hoagie roll in a toaster.
5. Smear one slice of the roll with aioli and spread the other with chopped olives.

Dill Aioli:
Mix all ingredients except for the oil in a bowl and whisk con- tinuously. As you do, slowly stream in the oil until a thick mayonnaise forms. (You can also do this in a food processor or blender.) Store leftover aioli in an airtight container in the fridge for up to one week.