Steak and fried onion sandwiches
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 37 G., saturated fats 17 G., proteins 46 G., carbohydrates 33 G., fiber 2 G., cholesterol 162 mg, sodium 1029 mg, sugar 7 G.
Calories 660, total fat 37 G., saturated fats 17 G., proteins 46 G., carbohydrates 33 G., fiber 2 G., cholesterol 162 mg, sodium 1029 mg, sugar 7 G.
For these sandwiches, it's best to use skirt steak, a more affordable and everyday cut from the steer's diaphragm. When quickly grilled to medium rare, this lean steak remains juicy. For easier biting, slice the steak into very thin strips across the grain. Arrange them on toasted bread, drizzle with sauce, and top with a generous helping of caramelized onions. Serve with a green salad. This sandwich is so filling that it's perfect as a main course.
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:
- 3 tablespoons unsalted butter, room temperature
- 2 onions, thinly sliced
- 1 tbsp + 2 tsp Worcestershire sauce
- 3/4 cup grated white cheddar
- 3 tablespoons ketchup
- 2 tbsp mustard
- 1 tbsp steak sauce
- 1 tbsp mayonnaise
- 700 gr. skirt steak, cut into 4 pieces
- 4 thick slices sourdough bread with crust
- 1 bunch watercress, ends trimmed
We recommend
Recipes with similar ingredients: beef, steak sauce, cheddar cheese, watercress, sourdough bread, onions, toasts
Cooking the dish according to the recipe:
- In a large saucepan over medium heat, melt 2 tablespoons butter. Add the onion, 2 tablespoons water, and a large pinch of salt. Cook, stirring occasionally and adding up to 1 tablespoon more water if needed, until the onion is caramelized, 15 to 20 minutes. Add another 2 tablespoons water and 1 tablespoon Worcestershire sauce. Gradually add the cheese, stirring until melted. Cover and keep warm.
- Meanwhile, in a small bowl, combine the ketchup, mustard, steak sauce, mayonnaise, the remaining 2 tablespoons Worcestershire sauce, and a few freshly ground black peppers.
- Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until browned, about 3 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes.
- Toast the bread and brush with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and place on the bread. Drizzle with the sauce, reserving 2 tablespoons for the salad, and top with caramelized onions.
- Mix the remaining sauce with the watercress, season with salt and pepper to taste. Serve with sandwiches.
Categories:
Similar recipes
