Full recipe below. Full flavor garden EP 2: Fall Steak Sandwhich Ingredients ¾ lb flank steak 1 Tbsp fig balsamic vinegar 1 Tbsp olive oil ½ tsp cumin 1 tsp garlic powder ½ acorn squash, sliced Pinch nutmeg 1 onion, sliced Salt & pepper, to taste 2 Tbsp mayonnaise Juice of ½ lemon 1 small garlic clove, grated 1 Tbsp finely chopped basil Swiss cheese Crusty bread Arugula Instructions 1. Mix balsamic, olive oil, salt, pepper, cumin, & garlic powder. Coat steak and let sit 20 min. 2. Toss squash slices with oil, salt, pepper, and nutmeg. Toss onion slices with oil, salt, & pepper. Arrange both on the same baking sheet side by side, keeping them separate. Roast at 400 °F for 25–30 min, stirring occasionally, until squash is tender & onions are golden. 3. Make aioli: Mix mayonnaise, lemon juice, basil, salt, pepper & grated garlic 4. Cook steak: Preheat skillet or grill to medium-high. Sear steak 5-7 minutes per side for medium, or until desired doneness. Let steak rest 5 minutes, then slice thinly against the grain. If there are leftover steak juices in the pan, stir them into the roasted onions. 5. Rub both sides of the bread slices with a raw garlic clove, then toast until golden brown. 6. Spread aioli on one slice of toasted bread. Layer sliced steak, then Swiss cheese. Broil 1–2 minutes to melt cheese. Top with roasted onions & squash, more aioli, and arugula. Cut in half and enjoy hot! #EasyRecipe #sandwich #fallrecipes - @rotiibrown