Steak Sandwich
This steak sandwich is stuffed with juicy grilled flank steak, savory sweet caramelized onions, peppery arugula, and juicy tomato slices. It really is to die for.
Servings: 2 sandwiches
Calories: 561kcal
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil plus more for drizzling
- Salt and pepper to taste
- 1 large yellow onion thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- French baguette cut in half, or 2 smaller baguettes
- Optional toppings: Mayonnaise, arugula, sliced tomato, and/or provolone cheese.
Instructions
- Preheat your grill or a cast iron grill pan over medium-high heat.
- Pat the flank steak dry with a clean paper towel, then brush with the olive oil. Generously season both sides of the flank steak with salt and pepper.
- Grill the steak for 4-5 minutes per side for medium rare doneness. Transfer the grilled flank steak to a plate and allow it to rest for 5-10 minutes before slicing.
- In a large skillet over medium heat melt the butter. Add the thinly sliced yellow onions and cook slowly until they are soft and golden brown, stirring occasionally.
- Add the minced garlic at the end and cook for another minute or until the garlic is aromatic.
- Toast or grill the bread if desired, spread a thin layer of mayonnaise on each half of the bread.
- Thinly slice the grilled flank steak against the grain.
- Place a generous amount of caramelized onions on the bottom half of the bread.
- Top with the sliced steak, provolone, and arugula. Drizzle some olive oil over the arugula, add some sliced tomato, and sprinkle with freshly ground black pepper. Top with the other half of the bread and serve and enjoy!
Video
Nutrition
Serving: 1sandwich | Calories: 561kcal | Carbohydrates: 6g | Protein: 50g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 125mg | Potassium: 869mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 4mg