Steak and onion sandwich

I like to serve these sandwiches on a freshly baked Ciabatta bread so that the juices from the onions and the steak pools into the large porous holes of the bread. It makes the sandwich moist without being wet and serves to contain a lot of the juice that will flow out of the meat as you bite in to it.

The complete sandwich is three separate recipes. The steak (that’s this recipe), the onions, and the bread. Only the first two are necessary to make for the meal if you already have suitable bread.

Steak and onion sandwich

• CourseMain Dish
• CuisineGeneric

Steak and onion sandwich CourseMain Dish CuisineGeneric

Ingredients

• 1 ciabatta loaf fresh baked or warmed through
• 1 batch awesome onions cook this first
• 400 g skirt steak
• 15 ml olive oil
• coarse sea salt to taste
• pepper to taste
• lettuce completely optional
• mustard completely optional

Servings:

Units:MetricUS Imperial

Instructions

1. Take your steak out of the fridge and let it come to room temperature. You can hasten this along by putting the steak in a water tight Ziploc baggie and submerging in lukewarm water
2. Cook your awesome onions from the given recipe (takes about 45 minutes) in the notes

   
3. If you have freshly baked Ciabatta, use that, otherwise warm your bread up in a 110C/225F oven for ten minutes or so
4. Drizzle olive oil all over the steak
5. Season your steak with sea salt and black pepper. Give it a good rub in to the steak.

   
6. Put a large non-stick skillet or heavy pan over a high flame
7. Get that you skillet or pan scarily hot on the stove
8. Pop the steak in the pan and sear on each side for about 3 minutes or until it is done just the way you like it. One of those rare times (no pun intended) where I shoot for a medium rare steak.
9. Remove the cooked steak to a resting rack with a pan or plate underneath to let the juices leech out.
10. Cover the steak with a piece of tin foil and let it rest for a minute or two
11. Slice the steak in to 1cm thick pieces
12. Pour a small of olive oil in to the pan/plate with the resting juices and mix it up
13. Toss the cooked steak in the resting juices & olive oil mixture.
14. Cut your bread so that it will form one long, flat sandwich
15. Butter the bread
16. Brush the resting juices from the steak over the bread
17. Apply mustard and lettuce as an optional step
18. Place slices of steak on the sandwich

    
19. Spread the onions over the steak
20. Finish the sandwich by topping with the other piece of bread

Recipe Notes

Here's the recipe for the onions that work with this sandwich.