Steak and Caramelized Onion Sandwiches
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 930, total fat 48 G., saturated fats 22 G., proteins 59 G., carbohydrates 60 G., fiber 5 G., cholesterol 180 mg, sodium 1207 mg, sugar 13 G.
Calories 930, total fat 48 G., saturated fats 22 G., proteins 59 G., carbohydrates 60 G., fiber 5 G., cholesterol 180 mg, sodium 1207 mg, sugar 13 G.
Sirloin steak is cut from the loin and is considered a relatively inexpensive alternative cut, making it ideal for everyday meals and making delicious sandwiches. When grilling, it's important not to overcook the steak to ensure it remains juicy and delivers a rich, beefy flavor. The ideal doneness is medium rare. Slice the finished steak very thinly against the grain for a perfect sandwich, top it with caramelized onions and grated cheese, and enjoy with marinated vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 gr. Sirloin steak without bone
- 1 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 2 sweet onions, thinly sliced
- 1 tbsp fresh thyme
- 1/3 cup lightly salted chicken broth
- 4 long buns, cut in half horizontally
- 2 cups grated Gruyere (about 170°C)
- 2 cups of pickled vegetables
We recommend
Recipes with similar ingredients: sandwich buns, beef, Gruyere cheese, jardiniere, thyme
Cooking the dish according to the recipe:
- Preheat the oven to grill mode. Season the steak generously with salt and black pepper.
- Heat olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium-rare. Transfer the meat to a cutting board and let it rest.
- Drain any excess fat from the pan and reduce the heat to medium. Melt the butter in the pan, then add the onion, thyme, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the onion begins to caramelize, about 10 minutes.
- Add the chicken broth and simmer until slightly reduced, about 5 minutes.
- Meanwhile, trim the steak of excess fat and slice it thinly across the grain. Place the buns, cut-side up, on a baking sheet and broil for about 2 minutes until golden brown.
- Transfer the tops of the buns to a plate. Arrange the fried onions on the bottom halves, place the steak on top, and sprinkle with Gruyere.
- Return the sandwiches to the oven and broil until the cheese is melted but not browned, 3 to 5 minutes.
- Top with the top halves and serve the sandwiches with the pickled vegetables.
Categories:
Similar recipes
