Grilled Steak Sandwiches With Barbecued Onion Sauce
|Sirloin steak/Flank steak||750 Gram (1 Inch / 2.5 Centimeter Thick, trimmed Of All Fat)|
|Balsamic vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon (15 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Teaspoon|
|Onion||3 Large, sliced|
|Garlic||3 Clove (15 gm), chopped|
|Canned pureed plum tomatoes||3 1⁄2 Cup (56 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Strong coffee||125 Milliliter|
|Worcestershire sauce||15 Milliliter (0.5 Tablespoon)|
|French sticks||2 Medium (24 Inches / 60 Centimeter Each)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs) (50 Milliliter)|
Pat steak dry.
In small bowl, combine balsamic vinegar, mustard, pepper and minced garlic.
Rub into meat.
If you are using flank steak, marinate it in refrigerator for a few hours oi overnight.
Heat oil in large, deep non-stick skillet.
Add onions and chopped garlic and cook gently until tender.
Add tomatoes, sugar, rice vinegar, coffee and Worcestershire sauce.
Bring to boil.
Simmer gently for 15 minutes.
Just before serving, grill steak on each side.
Grill flank steak for about 3 to 6 minutes per side for rare; 4 to 6 minutes for sirloin steak depending on the thickness.
Use touch test (see box).
Allow to rest for 5 minutes.
(Steak can also be broiled or pan-grilled.)
Slice French stick and make sandwiches with steak and onions.
Sprinkle with parsley.