Description
A hearty and savory open-faced sandwich layered with juicy slices of steak, sweet caramelized onions, and a tangy tomato relish—perfect for a satisfying lunch or casual dinner.
Ingredients
Scale
- 1 lb flank or skirt steak
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large onions, thinly sliced
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1 teaspoon olive oil (for relish)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 4 slices rustic bread (sourdough or ciabatta), toasted
- Fresh arugula or baby greens (optional)
Instructions
- Season steak with salt and pepper. Let it rest at room temperature for 15–20 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side (for medium-rare), or until desired doneness. Let rest before slicing thinly against the grain.
- In a separate pan, melt butter over medium heat. Add onions and cook for 15–20 minutes, stirring occasionally, until deeply golden. Add brown sugar and balsamic vinegar, cook 2 more minutes, then remove from heat.
- For the relish, toss cherry tomatoes with 1 tsp olive oil, red wine vinegar, and oregano. Season with salt and pepper.
- To assemble, top toasted bread with a handful of arugula (optional), sliced steak, caramelized onions, and a spoonful of tomato relish.
- Serve immediately while warm.
Notes
- Flank or skirt steak works well, but ribeye can be used for extra richness.
- Make onions and relish ahead to save time.
- Try with goat cheese or provolone for extra creaminess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg