Steak And Caramelized Onion Sandwich Recipe




 Olive oil1 Teaspoon
 Onions3 , thinly sliced
 Sugar2 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Balsamic vinegar2 Teaspoon
 Salt3⁄4 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Flank steak1 Pound, trimmed (1 Steak)
 Dijon mustard2 Tablespoon
 Rye bread slice8
 Tomato1 Medium, cut into 8 thin slices

Nutrition Facts

Serving size: Complete recipe

Calories 1570 Calories from Fat 378

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 12.4 g62%

Trans Fat 0 g

Cholesterol 120 mg

Sodium 3480.3 mg145%

Total Carbohydrates 156 g51.9%

Dietary Fiber 21.9 g87.8%

Sugars 39.9 g

Protein 117 g234.5%

Vitamin A 22% Vitamin C 79.5%

Calcium 28.6% Iron 71.5%

*Based on a 2000 Calorie diet


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.