Steak & Caramelised Onion Sandwich

An enormous steak had been cooked but what to do with the plenty of leftovers?

Knowing from experience heating up cold, cooked steak is an abominable thing to do. If it’s blitzed in the microwaved, it turns into a grey, rubbery patty. In the pan it simply shrivels and dries out. Conclusion? Cooked steak is best eaten cold!

If I lived on my own I would have happily munched away at it morning, noon and night. Ice cold slices slathered with fruity jam, or served with sweet and spicy couscous with avocado and yogurt. Minimum fuss. Minimal dirty dishes. However, there are other, more fussy mouths to feed in the house and sandwiches are a good compromise.

Actually, any barbecued meat would work in this sandwich as long as it’s boneless. The onions take a bit of time to prepare but why not make a big batch to be kept in the fridge for future consumption? Lastly, if you’re feeling adventurous, jazz up your butter a bit. Inspired by the garlic and mustard butter I made in another recipe, I created a garlic and chive one, buttered and then toasted the bread. It’s just another way to give your sandwich another special twist!

Download and/or print the recipe! Click HERE.

Steak & Caramelised Onion Sandwich
A decadent meal from barbecue leftovers.
Recipe by: Michelle Minnaar
Published: 14 July 2011
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Cooking Time: 40 minutes
Weight Watchers Recipe: 44 ProPoints, Per Serving: 11 ProPoints
Serving size: 298.6g, Calories per serving: 458, Fat per serving: 27.7g
Serves 4
Ingredients


4 large onions


60ml (4 tbsp) butter


1.25ml (¼ tsp) sea salt


4 small baguettes


40ml (8 tsp) butter


1 lettuce


225g (½ lb) cooked rump steak, thinly sliced

Method
  1. Peel the onions and slice them in half from top to bottom. Trim the top and bottom of each half.
  2. Cut the onion halves into chunks by cutting at right angles to the original cut. Make the pieces as consistently sized as possible so they will cook evenly.
  3. Set a large saucepan on the stove over medium-high heat and let it warm up. Add the 60ml (4 tbsp) butter to the pan. When the butter melts and begins to bubble, add the onions. Stir the onions so that they are well coated. Cook for about 5 minutes or until the onions begin to sweat (look glossy).
  4. Add the salt.
  5. Continue cooking on low heat for about 15 to 20 minutes until the onions have softened, stirring occasionally.
  6. Take the pan off the heat and serve warm. If making ahead, allow the onions to cool and then store them in an airtight container in the fridge.
  7. Halve and butter each baguette.
  8. Pile on the lettuce, steak and onions and close the baguettes with their other halves. Serve and enjoy!
Notes
  • Grated cheese, melted or not works well with this sandwich. Ketchup or mayonnaise too!

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