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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Toasted Steak Sandwich with Caramelized Onions Recipe

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This recipe for Toasted Steak Sandwich with Caramelized Onions is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium onions
3 tbsp olive oil
1 tbsp balsamic vinegar
1 thick rump or sirloin steak, approximately 350g
4 thick slices crusty whitebread
Butter
1 tbsp smooth dijon mustard
Directions:
Directions:
1. Peel, halve and finely slice the onions.

2. Heat most of the oil in a spacious frying pan over a high heat and cook the onions for a few minutes until they begin to brown and flop. Season generously with salt and pepper, reduce the heat, cover and leave to cook, stirring occasionally, for about 15 minutes, until shriveled but juicy.

3. Add the balsamic vinegar and stir while it bubbles up into the onions, then turn off the heat.

4. Meanwhile, smear the steak with the remaining oil. Heat a griddle pan until very hot. Season one side of the steak with salt and pepper and lay it, seasoned side down, on the griddle. Cook for a couple of minutes until a crusty layer has formed.

5. Season the exposed side of the steak, turn and cook the other side. If you like your steak well done, cook both sides for a further couple of minutes. Rest the steak on a plate for a few minutes while you make the toast on the griddle.

6. Spread two slices with butter and a generous smear of mustard. Trim away any fat from the steak and slice thickly at a slant across the width. Season again.

7. Pile on to the mustard-spread toast. Top with the onions and sandwich with the remaining toast.

Cut in half and eat. Enjoy!
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
I use some sliced mushrooms, top with grated gruyère cheese and grill `til melted. Heaven!

 

 

 

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