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Steak And Caramelized Onion Sandwich

fast.cook's picture
Ingredients
  Olive oil 1 Teaspoon
  Onions 3 , thinly sliced
  Sugar 2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Balsamic vinegar 2 Teaspoon
  Salt 3⁄4 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
Directions

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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Grilling

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