Sweet and savoury caramelized onions top this juicy open-faced steak sammie. We've paired it with a classic Caprese salad which is a light and refreshing complement to this dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to and wash and dry all produce. Garlic Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tsp sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min.
While onions cook, cut tomatoes into 1/2-inch pieces. Roughly chop 2 tbsp oregano. Toss tomatoes, oregano, 1 tbsp vinegar and 2 tbsp oil in a large bowl. Season with salt and pepper. Set aside. Pat steak dry with paper towels, then season with salt and pepper.
When onions are done, remove the pan from heat. Stir in remaining vinegar, until 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 hot, add 2 tbsp oil, then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** When steak is done, remove pan from heat, and transfer steak to a plate. Loosely cover with foil and set aside to rest.
While steak cooks, peel, then mince or grate garlic. Stir together mayo and 1/4 tsp garlic (NOTE: Reference Garlic Guide in Start Strong) in another small bowl. Set aside. Halve buns. Arrange buns, cut-side up on a baking sheet, then brush each half with 2 tsp oil. Toast in middle of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on your buns so they don't burn!)
Slice steak. Spread garlic-mayo over toasted buns, 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