Steak And Caramelized Onion Sandwich Recipe
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 | |
| Ground pepper | 1/4 Teaspoon | |
| Flank steak | 1 , trimmed | |
| Dijon Mustard | 2 Tablespoon | |
| Rye bread slice | 8 | |
| 1 medium tomato, 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.
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.
Chef
