Steak Sandwich With Red Onion Jam Recipes

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
• Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
• Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.

Steps:

• Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
• Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts.
• In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak.

Steps:

• Season hanger steak with salt, pepper, chili flake, herbs, and olive oil. Set aside, uncovered 1 hour up to 12 hours. Heat a grill on high heat. Sear steak on all sides, achieving a good crust. Cook steak to rare/medium rare. Remove from grill and let rest at least 15 minutes. Meanwhile, brush one side of the sliced bread with olive oil and season with salt and pepper. Grill bread, oil side down until nice and toasty. Remove and let rest grilled side up. In a small saucepan, drizzle olive oil. Add red onions and cook until well caramelized. Add the remainder of ingredients and bring to a boil. Turn down heat and allow to slowly simmer until all liquid has reduced. Will keep for several weeks in the fridge. Thinly slice steak, against the grain. To build sandwich: spread red onion jam on grilled side of bread. Arrange thin slices of shoulder bacon topped with frisée, and drizzle with with olive oil and season with salt and pepper. Arrange hanger steak on top and top sandwich with grilled bread. Enjoy with a dark English-style beer like a stout or porter.

Steps:

• Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
• Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
• Sandwich steak and onions between toasted bread.

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.