Sweet and savoury caramelized onions top this juicy open face steak sammie. We've paired it with a classic Caprese salad which is a light and refreshing complement to this dish!
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Preheat your broiler to high (to toast ciabatta). Start prepping when the oven comes up to temperature! In Step 5, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Wash and dry all produce.* Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min.
Meanwhile, halve tomatoes. Roughly chop 1 tbsp oregano (dbl for 4 ppl). In a large bowl, toss together tomatoes, oregano, 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
On a clean cutting board, pat steak dry with paper towel, then season with salt and pepper. When onions are done, remove the pan from heat. Stir in remaining vinegar, until onions are coated, 1 min. Transfer caramelized onions to a small bowl. Set aside. Carefully wipe the pan clean.
Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) When steak is done, remove pan from heat. Transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min.
Meanwhile, peel, then mince or grate garlic. In another small bowl, stir together mayo and 1/4 tsp minced garlic. (NOTE: Reference garlic guide in Start Strong.) Set aside. Halve ciabatta buns. On a baking sheet, arrange ciabatta halves, cut side up and brush each half with 1 tsp oil. Toast in middle of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)
Thinly slice steak. Spread garlic-mayo over toasted ciabatta halves, then top with steak and caramelized onions. Divide open-faced sandwiches between plates and serve with caprese salad. Tear bocconcini into bite-sized pieces over salad, then season with salt and pepper.