Steak And Caramelized Onion Sandwich
|Olive oil||1 Teaspoon|
|Onions||3 , thinly sliced|
|Dried thyme||1⁄4 Teaspoon|
|Balsamic vinegar||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Flank steak||1 Pound, trimmed (1 Steak)|
|Dijon mustard||2 Tablespoon|
|Rye bread slice||8|
|Tomato||1 Medium, cut into 8 thin slices|
1 Heat the oil in a medium nonstick skillet over medium-high heat. Add the onions, sugar, and thyme; cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the vinegar, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring constantly, until the vinegar evaporates, about 30 seconds. Remove the skillet from the heat.
2 Meanwhile, spray the broiler rack with nonstick spray and preheat the broiler.
3 Sprinkle the steak with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; place on the broiler rack. Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145°F for medium, about 4 minutes on each side. Transfer the steak to a cutting board and let stand about 5 minutes. Cut the steak on an angle against the grain into 12 slices.
4 Spread 3/4 teaspoon of the mustard on each slice of bread. Divide the steak among 4 of the bread slices, then top each with 2 tomato slices, 1/4 cup of the onions, and a slice of the remaining bread. Cut each sandwich in half and serve at once.