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Steak & Onion Sandwich

Steak & Onion Sandwich


2 6 oz sirloin or lean cut of steak

2 large onions

¼ cup Butter Olive Oil

3 tbsp Fig Balsamic Vinegar

1 ciabatta loaf

Evoo for drizzling

Salt and pepper

Maine Maple Champagne Mustard (Stonewall Kitchens – Available at Barrie Olive Oil)

1 handful of baby greens


Remove the steak from the fridge and let it come to room temperature, then cover it with parchment paper and tenderize with your favorite kitchen tool to the thickness of a dinner plate.

Slice onions into 2cm-thick rounds. Place the onions in a none stick fry pan with Butter Olive Oil and cook down for 5 minutes. Add the Fig Balsamic Vinegar, cover reduce the heat and cook for around 35 minutes, or until beautifully golden and caramelized on the bottom only, adding splashes of water to loosen, if needed.

Season the steak all over with sea salt and black pepper. Place the steak in a large well-oiled HOT skillet and cook for 3 minutes on each side for medium. For added flavour brush steak with the mustard to coat. Remove the steak and let rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of EVOO.

Warm the ciabatta in oven and slice through the middle half. Spread on some mustard then layer the steak and a handful of mixed greens over the caramelized onions.

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