Perfect Steak Sandwich
It’s like a sandwich version of a film starring two legendary Oscar winners. The celebrity duo here, nestled in a ciabatta roll, is crusty, medium-rare steak slices and jammy caramelized onions. Our Garlic Butter Steak seasoning infuses the beef with a rich, buttery herb flavor. A slather of mayo and Creole mustard and a few greens are perfect foils for the sweetness of the onions. Note that the onions take an hour to properly caramelize, but most of that time is unattended. Which gives you a chance to open a bottle of wine and pick a movie to watch before you dig in.
Perfect Steak Sandwich
Rated 5.0 stars by 1 users
Servings
2 sandwiches
Prep Time
15 minutes
Cook Time
70 minutes
For this sandwich we used a culotte steak, a richly flavored cut from the bottom sirloin of a cow. You can also use a bavette or flap steak.
Ingredients
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Two 6- to 8-ounce steaks, such as culotte, bavette, or flap steak
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2 tablespoons Garlic Butter Steak seasoning
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2 tablespoons butter
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2 large onions, thinly sliced
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1 tablespoon brown or turbinado sugar
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1 tablespoon Sherry wine or balsamic vinegar
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¼ teaspoon Kosher salt and freshly ground black pepper
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2 tablespoons mayo (preferably Duke’s)
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1 tablespoon plus 1 teaspoon Creole mustard
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2 ciabatta rolls (or ciabatta loaf sliced into squares)
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Greens (arugula, leaf or little gem lettuce)
Directions
Evenly season both sides of the steaks with Garlic Butter Steak and set aside to marinate at room temperature while you prepare the onions.
Melt the butter in a medium skillet and add the onions. Toss to coat, cover the skillet and cook over low heat for 20 minutes, tossing the onions a couple times during the cooking.
Remove the lid from the skillet and continue to cook for another 20 minutes, tossing occasionally. Add the sugar, vinegar, and salt and pepper and toss to combine. Continue to cook, stirring occasionally, an additional 10 minutes, or until the onions are dark and jammy.
While the onions finish cooking, combine the mayo and Creole mustard in a small bowl.
Heat a cast iron skillet over high heat. When the skillet is very hot, drizzle with oil and add the steaks. Cook for 5 minutes, and then flip the steaks. Cook for an additional 4-5 minutes and then turn off the heat.
Slide the skillet off the heat and allow the meat to rest for 10 minutes. Transfer the steak to a carving board and slice the steaks.
Lightly toast ciabatta rolls. Spread the mayo mixture over the bottom half of each roll, and then top each with half of the onion mixture. Top with greens and the top roll and gently press the halves together. Slice in half and serve.
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