Steak and caramelised onion sandwich

Published: May 27, 2020 by Maille 4279

Cook Time: 30 minutes
Additional Time: 1 hour
Total time : 1 hour 35 minutes

Reinvent the way you have your steak! Add this beef and caramelised-onion sandwich to your BBQ menu (you might never go back to the traditional way again!⁠)⁠

Steak and caramelised onion sandwich

2-3 lbs flank (London broil) or skirt steak
2 tbsp olive oil
Salt and pepper (to taste)
2-3 sprigs fresh rosemary (chopped well)
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 large onions (sliced into 1/4 inch slices)
6 bay leaves
1/4 cup balsamic or red wine vinegar
1 large ciabatta loaf
Maille Dijon Originale
Arugula or baby lettuce of choice

Rub the meat with the olive oil, chopped rosemary, salt and pepper, place on a foil-lined baking pan. Bring the meat to room temperature for at least 30 minutes or up 2 hours before cooking.
To caramelize the onions, in a large skillet over medium-high heat, add the olive oil and butter along with the bay leaves. Once the butter has melted add in the thick-sliced onions, season with salt and pepper, and cook for 3 – 5 minutes.
Pour the vinegar into the skillet and turn the heat to low and allow to cook with lid askew for about 20 – 25 minutes or until tender. (Do not turn onions, allow to only cook on one side).
Place the rack in the middle of the oven and preheat the oven to 450°F.
Roast the meat for about 8 – 9 minutes (about 3 minutes per pound), turn the heat off, leaving the meat in the oven without opening the oven door for 20 minutes for medium-rare or 25 minutes for medium.
Remove the meat from the oven, transfer to a cutting board, cover with foil and allow meat to rest at room temperature for 10 -15 minutes before slicing thinly.
Slice the ciabatta lengthwise and toast in a dry skillet over medium heat until brown if desired.
Spread on Maille Dijon Originale to taste on toasted ciabatta.
Top with caramelized onion, sliced meat, and arugula.