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
Prep 25 minutes
Cook 10 minutes
Total 35 minutes
Servings 4
A decadent meal from barbecue leftovers.
Author: Michelle Minnaar
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
Instructions
- Peel the onions and slice them in half from top to bottom. Trim the top and bottom of each half.
- 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.
- 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).
- Add the salt.
- Continue cooking on low heat for about 15 to 20 minutes until the onions have softened, stirring occasionally.
- 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.
- Halve and butter each baguette.
- Pile on the lettuce, steak and onions and close the baguettes with their other halves. Serve and enjoy!
Recipe Notes
- Grated cheese, melted or not works well with this sandwich. Ketchup or mayonnaise too!
Nutrition Facts
Serving Size 298.6
Amount Per Serving | ||
|---|---|---|
Calories 458 | ||
% Daily Value | ||
Total Fat 27.7g | 43% | |
Saturated Fat 12.9g | 65% | |
Sodium 379mg | 16% | |
Total Carbohydrates 32.7g | 11% | |
Dietary Fiber 3g | 12% | |
Sugars 5.9g | ||
Protein 20g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sandwich recipes from other bloggers:
- Go all American and make a Sloppy Joe!
Wow, what a magnificent sandwich! Really droolworthy and incredibly tempting.
Cheers,
Rosa
My mond WATER! Ek sal altyd ‘n groot sucker bly vir caramelised uie.
I like how you have the steak lined up like little soldiers! Mine would never behave themselves like that!
ugh! your pictures will not work with pinterest, i had to say something. its a crime. love your blog!
Yum, can’t beat a good steak sandwich, looks delicious, thanks for sharing
delicious, classic recipe. Thanks for sharing this. Top marks.
Simon