Description
A bold and flavorful open sandwich featuring juicy seared steak, ripe tomato, and caramelized sweet onion on toasted bread, perfect for a fast weeknight dinner or entertaining guests.
Ingredients
- 1 lb flank or skirt steak
- Salt and pepper
- 1 tbsp neutral oil
- 1 large sweet onion
- 1 tbsp butter
- 4 slices of sturdy whole-grain bread
- Ripe tomato slices
- Aioli (to taste)
Instructions
- Thinly slice the steak against the grain, season with salt and pepper, and let it sit at room temperature for 20 minutes.
- In a heavy skillet, heat the oil over medium-high heat until slightly smoking.
- Sear the steak slices for 1-2 minutes per side, aiming for medium-rare.
- Meanwhile, thinly slice the onion and caramelize it in a separate pan over medium-low heat with butter and a pinch of salt for 8-10 minutes until golden.
- Toast the bread in the oven at 400°F for 4-6 minutes or under a broiler for 1-2 minutes.
- Layer the toasted bread with a light smear of aioli, tomato slices, seared steak, and caramelized onions.
- Let the steak rest for 5 minutes before slicing to retain juices.
Notes
Use an instant-read thermometer to check the steak’s doneness. Thinly sliced steak sears quickly, so avoid overcooking. Cook onions low and slow for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American