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!⁠)⁠


Ingredients

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

Directions

1Rub 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.

2To 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.

3Pour 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).

4Place the rack in the middle of the oven and preheat the oven to 450°F.

5Roast 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.

6Remove 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.

7Slice the ciabatta lengthwise and toast in a dry skillet over medium heat until brown if desired.

8Spread on Maille Dijon Originale to taste on toasted ciabatta.

9Top with caramelized onion, sliced meat, and arugula.

CHEF’S NOTES

  • I used red onions in this recipe, but you can use yellow or white onions if preferred.
  • The caramelized onions can be stored in a sealed container in the refrigerator for up to 3 days.
  • The roasted meat can be stored covered in an airtight container in the refrigerator for up to 3 days.
  • The meat can be served cold or warm.

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