Description
This flavorful steak sandwich features tender grilled flank steak, caramelized onions, and fresh toppings layered on toasted French baguette for a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Scale
Main 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
- Provolone cheese
Instructions
- Preheat the grill or pan: Preheat your grill or a cast iron grill pan over medium-high heat to prepare for cooking the flank steak evenly and with a nice sear.
- Prepare the steak: Pat the flank steak dry with a clean paper towel, then brush both sides with olive oil. Generously season with salt and pepper to enhance flavor.
- Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side until medium rare. Then transfer it to a plate, letting it rest for 5-10 minutes to retain juices before slicing.
- Caramelize the onions: In a large skillet over medium heat, melt butter. Add the thinly sliced yellow onions and cook slowly until they become soft and golden brown, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, blending nicely with the caramelized onions.
- Prepare the bread: Toast or grill the French baguette halves if desired. Spread a thin layer of mayonnaise on each piece for moisture and flavor.
- Slice the steak: Thinly slice the rested flank steak against the grain for maximum tenderness and ease of eating.
- Assemble the sandwich: Place a generous layer of caramelized onions on the bottom half of the bread.
- Add steak and toppings: Top the onions with sliced steak, provolone cheese, and fresh arugula. Drizzle olive oil over the arugula, add sliced tomato, and sprinkle with freshly ground black pepper.
- Finish and serve: Close the sandwich with the other half of the bread and serve immediately, enjoying the bold, savory flavors.
Notes
- Resting the steak after grilling helps keep it juicy and tender when sliced.
- Cooking onions slowly over medium heat is key to achieving rich caramelization without burning.
- Feel free to customize the sandwich with your favorite toppings like mustard or pickles.
- Use a sharp knife to slice the steak thinly against the grain for the best texture.
- Grilling the bread adds a pleasant crunch but can be skipped if preferred.
