Savoury Steak Sandwich
For a quick and easy mid-week dinner or Sunday afternoon football snack this flavour-packed steak sandwich hits the spot! Serve with coleslaw, fries or a glass of your favourite red and you've got a real winner!
1/2 lb well marbled steak
¼ cup Glasses & Grapes Butter Olive Oil
3 tbsp Glasses & Grapes Carmelized Onion Balsamic Vinegar (Fig works too!)
1 ciabatta loaf
Extra EVOO for drizzling
Salt and pepper
Pommery Moutarde de Meaux (available at Glasses & Grapes)
Handful of baby greens
With meat at room temperature, pound steak to 1/2 inch thickness.
Slice onions and sauté in a none stick fry pan with Butter Olive Oil and cook down for 5 minutes. Add Fig Balsamic Vinegar, cover, reduce the heat and cook for about 30 minutes, or until beautifully golden and caramelized, adding splashes of water to loosen, if needed.
Season the steak all over with sea salt and black pepper. Place the steak in a large well-oiled, hot skillet and cook for 3 minutes on each side for medium. For added flavour brush steak with the mustard to coat. Remove the steak and let rest for 1 minute, thinly slice and toss with the resting juices with a drizzle of EVOO.
Warm or toast sliced ciabatta, spread with mustard, layer the steak, carmelized onions and a handful of mixed greens.