Steak Sandwich
Steak Sandwich
Ingredients
For the Steak
- 1 1/2 pounds flank steak, or skirt steak
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cooking oil, high smoke point, such as canola or grapeseed
- 4 tablespoons butter
- 4 garlic cloves, smashed
- 3 fresh rosemary sprigs
For the Caramelized Onions
- 2 tablespoons butter
- 1 red onion, large, thinly sliced
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 teaspoon Worcestershire sauce
For Assembly
- 1 baguette, long, about 18-20 inches, sliced lengthwise
- 2 tablespoons butter, softened, for bread
- 1/2 cup mayonnaise, or preferred white sauce
- 2 cups fresh spinach
Instructions
- 1
Pat the steak dry thoroughly with paper towels. Season both sides of the steak generously with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat to ensure even coating.
⏱️ 5 min
- 2
Heat a large skillet or pan over high heat. Add the cooking oil to the hot pan. Once the pan is smoking, carefully place the seasoned steak into the pan. Sear the steak on one side until a deep, crusty sear forms, about 3-4 minutes.
⏱️ 4 min
- 3
Flip the steak to the other side. Immediately add 4 tablespoons of butter, the 4 smashed garlic cloves, and the 3 fresh rosemary sprigs to the pan. Continuously spoon the melted butter, garlic, and rosemary mixture over the steak, basting it as it cooks, for another 3-5 minutes for medium-rare, or until desired doneness.
⏱️ 5 min
- 4
Once cooked to your desired doneness, remove the steak from the pan and transfer it to a cutting board. Allow the steak to rest for at least 10 minutes.
⏱️ 10 min
- 5
While the steak rests, in the same pan used for the steak (do not clean it), add 2 tablespoons of butter. Add the thinly sliced red onion to the pan. Sauté the onions over medium heat until they are softened and caramelized, about 8-10 minutes.
⏱️ 10 min
- 6
Deglaze the pan with the red wine, beef broth, and Worcestershire sauce. Stir the mixture, incorporating the fond (browned bits) from the bottom of the pan with the onions. Allow the liquid to reduce until slightly thickened, about 3-5 minutes.
⏱️ 5 min
- 7
Slice the long loaf of bread lengthwise. Butter the cut sides of the bread with the softened butter. Place the buttered bread face down in the pan (you may need to do this in batches or use a separate pan) and toast until golden brown and crispy, about 2-3 minutes.
⏱️ 3 min
- 8
Slice the rested steak against the grain into thin strips.
⏱️ 3 min
- 9
On the bottom half of the toasted bread, spread a layer of mayonnaise. Layer a handful of fresh spinach on top of the mayonnaise. Place the sliced steak on top of the spinach. Finish by adding the caramelized red onions over the steak.
⏱️ 5 min
- 10
Place the top half of the toasted bread on the onions to complete the sandwich. Slice the sandwich in half or into individual portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Sandwich
For the Steak
- 1 1/2 pounds flank steak, or skirt steak
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cooking oil, high smoke point, such as canola or grapeseed
- 4 tablespoons butter
- 4 garlic cloves, smashed
- 3 fresh rosemary sprigs
For the Caramelized Onions
- 2 tablespoons butter
- 1 red onion, large, thinly sliced
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 teaspoon Worcestershire sauce
For Assembly
- 1 baguette, long, about 18-20 inches, sliced lengthwise
- 2 tablespoons butter, softened, for bread
- 1/2 cup mayonnaise, or preferred white sauce
- 2 cups fresh spinach
Instructions
- 1
Pat the steak dry thoroughly with paper towels. Season both sides of the steak generously with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat to ensure even coating.
⏱️ 5 min - 2
Heat a large skillet or pan over high heat. Add the cooking oil to the hot pan. Once the pan is smoking, carefully place the seasoned steak into the pan. Sear the steak on one side until a deep, crusty sear forms, about 3-4 minutes.
⏱️ 4 min - 3
Flip the steak to the other side. Immediately add 4 tablespoons of butter, the 4 smashed garlic cloves, and the 3 fresh rosemary sprigs to the pan. Continuously spoon the melted butter, garlic, and rosemary mixture over the steak, basting it as it cooks, for another 3-5 minutes for medium-rare, or until desired doneness.
⏱️ 5 min - 4
Once cooked to your desired doneness, remove the steak from the pan and transfer it to a cutting board. Allow the steak to rest for at least 10 minutes.
⏱️ 10 min - 5
While the steak rests, in the same pan used for the steak (do not clean it), add 2 tablespoons of butter. Add the thinly sliced red onion to the pan. Sauté the onions over medium heat until they are softened and caramelized, about 8-10 minutes.
⏱️ 10 min - 6
Deglaze the pan with the red wine, beef broth, and Worcestershire sauce. Stir the mixture, incorporating the fond (browned bits) from the bottom of the pan with the onions. Allow the liquid to reduce until slightly thickened, about 3-5 minutes.
⏱️ 5 min - 7
Slice the long loaf of bread lengthwise. Butter the cut sides of the bread with the softened butter. Place the buttered bread face down in the pan (you may need to do this in batches or use a separate pan) and toast until golden brown and crispy, about 2-3 minutes.
⏱️ 3 min - 8
Slice the rested steak against the grain into thin strips.
⏱️ 3 min - 9
On the bottom half of the toasted bread, spread a layer of mayonnaise. Layer a handful of fresh spinach on top of the mayonnaise. Place the sliced steak on top of the spinach. Finish by adding the caramelized red onions over the steak.
⏱️ 5 min - 10
Place the top half of the toasted bread on the onions to complete the sandwich. Slice the sandwich in half or into individual portions and serve immediately.
⏱️ 2 min