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Steak and Caramelized Onion Sandwich

Steak and Caramelized Onion Sandwich

Recipe by: LittleFiggy
Cook Time: 30 minutes
Additional Time: 1 hour
Total time : 1 hour 35 minutes

Ingredients

  • 2 - 3 pounds flank (London broil) or skirt steak
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 - 3 sprigs fresh rosemary, chopped well or 2 teaspoons dried rosemary
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 large onions, sliced into 1/4 inch thick slices
  • Salt and pepper to taste
  • 6 bay leaves
  • 1/4 cup balsamic or red wine vinegar
  • 1 large ciabatta loaf or 4 - 6 individual ciabatta breads
  • Maille Dijon Originale
  • Arugula or baby lettuce of choice

Preparation

  1. 1Rub the meat with the olive oil, chopped rosemary, salt and pepper, place on a foil-lined baking pan. Bring the meat to room temperature for at least 30 minutes or up 2 hours before cooking.
  2. To caramelize the onions, in a large skillet over medium-high heat, add the olive oil and butter along with the bay leaves. Once the butter has melted add in the thick-sliced onions, season with salt and pepper, and cook for 3 - 5 minutes.
  3. Pour the vinegar into the skillet and turn the heat to low and allow to cook with lid askew for about 20 - 25 minutes or until tender. (Do not turn onions, allow to only cook on one side).
  4. Place the rack in the middle of the oven and preheat the oven to 450°F.
  5. Roast the meat for about 8 - 9 minutes (about 3 minutes per pound), turn the heat off, leaving the meat in the oven without opening the oven door for 20 minutes for medium-rare or 25 minutes for medium.
  6. Remove the meat from the oven, transfer to a cutting board, cover with foil and allow meat to rest at room temperature for 10 -15 minutes before slicing thinly.
  7. Slice the Ciabatta lengthwise and toast in a dry skillet over medium heat until brown if desired.
  8. Spread on Maille Dijon Originale to taste on toasted ciabatta.
  9. Top with caramelized onion, sliced meat, and arugula.

Notes:

I used red onions in this recipe, but you can use yellow or white onions if preferred.

The caramelized onions can be stored in a sealed container in the refrigerator for up to 3 days.

The roasted meat can be stored covered in an airtight container in the refrigerator for up to 3 days.

The meat can be served cold or warm.