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Roasted Red Onion Steak Sandwiches
Marinated Steak:
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 1/2 pounds sirloin, 1 inch thick
Onion Rings:
4 medium red onions, peeled and cut into 1/4 inch thick rings
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
12 slices pumpernickel or rye bread
mayonnaise or mustard
Boston or bibb lettuce, coarsely shredded
Combine the vinegar and soy sauce in a small bowl. Whisk in the olive oil. Place the steak in a large glass or ceramic baking dish and pour the marinade over it. Cover and refrigerate for up to 3 hours, or overnight. Turn the steak occasionally.
Prepare a gas or charcoal grill. Use already reserved marinade. Grill the steak over medium-hot coals for 4 to 5 minutes to a side for rare meat and 6 to 7 minutes for medium. Baste with the reserved marinade several times during grilling. Remove the steak to a cutting board and carve on the diagonal into 1/4 to 1/2 inch thick slices. Cover the meat with plastic wrap and refrigerate to chill.
To prepare the onion rings, preheat the oven to 350 degrees. Place the sliced onions in a roasting pan. Toss with the 2 tablespoons olive oil and salt and pepper. Roast the onions until fork-tender, about 1 hour.
To assemble the sandwiches, generously spread the bread with the mayonnaise or mustard. Divide the sliced steak on 6 of the bread slices and cover them with the roasted onion rings. Top with the shredded lettuce and the remaining bread and cut the sandwiches in half.
Yields 6 sandwiches.
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Roasted Red Onion Steak Sandwiches
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Red Onion Steak Sandwiches
Marinated Steak:
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 1/2 pounds sirloin, 1 inch thick
Onion Rings:
4 medium red onions, peeled and cut into 1/4 inch thick rings
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
12 slices pumpernickel or rye bread
mayonnaise or mustard
Boston or bibb lettuce, coarsely shredded
Combine the vinegar and soy sauce in a small bowl. Whisk in the olive oil. Place the steak in a large glass or ceramic baking dish and pour the marinade over it. Cover and refrigerate for up to 3 hours, or overnight. Turn the steak occasionally.
Prepare a gas or charcoal grill. Use already reserved marinade. Grill the steak over medium-hot coals for 4 to 5 minutes to a side for rare meat and 6 to 7 minutes for medium. Baste with the reserved marinade several times during grilling. Remove the steak to a cutting board and carve on the diagonal into 1/4 to 1/2 inch thick slices. Cover the meat with plastic wrap and refrigerate to chill.
To prepare the onion rings, preheat the oven to 350 degrees. Place the sliced onions in a roasting pan. Toss with the 2 tablespoons olive oil and salt and pepper. Roast the onions until fork-tender, about 1 hour.
To assemble the sandwiches, generously spread the bread with the mayonnaise or mustard. Divide the sliced steak on 6 of the bread slices and cover them with the roasted onion rings. Top with the shredded lettuce and the remaining bread and cut the sandwiches in half.
Yields 6 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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