Zucchini & Steak Ciabatta Sandwich with a Roasted Garlic Aioli

For the toasted garlic aioli:

1. In a large skillet over medium heat, add the olive oil for 1 minute.
2. Add the garlic to sauté about 30 seconds, until toasted and fragrant. Immediately transfer to a mixing bowl.
3. Add the remaining ingredients to mix well, then season with salt and black pepper to taste. Set aside.

For the ciabatta sandwich:

1. Generously season both sides of the skirt steak with salt and black pepper. Let rest at room temperature for 20 minutes.
2. Slice the ciabatta loaf in half lengthwise, drizzle with olive oil, and toast under the broiler for 1-2 minutes.
3. Add one tablespoon butter to the same skillet as the garlic over medium high heat.
4. Once melted and the skillet is hot, add the skirt steak to cook 1-2 minutes untouched, until a brown crust forms on the bottom.
5. Flip the steak, add the remaining butter, and cook another 1-2 minutes, or until desired doneness. Remove from heat to rest 5-6 minutes before slicing thinly.
6. In the meantime, sear the sliced zucchini with extra butter or olive oil until golden on both sides.
7. On the bottom slice of the toasted ciabatta, add a generous slather of the toasted garlic aioli. On the top slice, slather the basil pesto.
8. Layer the bottom slice with the baby arugula, sliced steak, zucchini, sliced avocado and roasted red peppers, freshly grated parmesan then sandwich with the top half.
9. Slice into individual sandwiches to enjoy!