Open-Faced Steak Sandwich
with Caramelized Onion and Tomato Caprese Salad
Sweet and savoury caramelized onions top this juicy open-faced steak sammie. We've paired it with a classic Caprese salad as 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.
Ingredients
285 g
Top Sirloin Steak
113 g
Onion, sliced
2 unit(s)
Ciabatta Roll
227 g
Baby Tomatoes
7 g
Oregano
100 g
Bocconcini Cheese
(Contains Milk)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
3 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt and Pepper*
4 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 golden-brown, 6-8 min.
Meanwhile, halve tomatoes. Roughly chop 1 tbsp oregano (dbl for 4 ppl). Toss together tomatoes, oregano, 1 tbsp vinegar and 1 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Set aside.
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. On a clean cutting board, pat steak dry with paper towel, then season with salt and pepper.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 4-6 min per side. ** 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. Stir together mayo and 1/4 tsp minced garlic in another small bowl. (NOTE: Reference garlic guide.) 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 marinated tomatoes on the side. Tear bocconcini into bite-sized pieces over tomatoes, then season with salt and pepper.
