STEAK & CARAMELIZED ONION SANDWICH

Ingredients

  • Skirt Steak (or steak of choice)

  • Caramelized Onions (prepared with butter, olive oil, and beef stock)

  • Garlic Confit

  • Garlic Herb Butter (Butter + Garlic Confit + Rosemary & Thyme)

  • Gruyere Cheese, grated

  • Sourdough Bread

  • Garlic Confit Oil (reserved from the confit)

Additional Notes

  • Flavor Tip: I used the same pan for the steak that I used for the onions to pick up that extra flavor, but if you're making your onions or garlic confit on different days, that works too.

  • Steak Temperature: Letting the steak rest for at least 5 minutes is mandatory. If you cut it too early, all the juice runs out and the sandwich gets soggy.

  • Slicing Technique: Slicing against the grain is the only way to eat skirt steak. If you slice it the wrong way, it’s going to be way too chewy.

  • Cheese Melting: A kitchen torch is the best way to get that perfect melt without over-toasting the bread further, but the broiler works fine if you keep a close eye on it.

Method

  1. Prepare Onions: Make the caramelized onions low and slow (approx. 45–60 mins) until deep mahogany and jammy. Remove the onions from the pan and set aside, but do not wash the pan.

  2. Compound Butter: Mix softened butter with mashed garlic confit and finely chopped rosemary and thyme to create the garlic herb butter.

  3. Sear the Steak: Add a splash of the reserved garlic confit oil to the same cast iron pan used for the onions. Get it ripping hot until smoking. Sear the skirt steak for 1–1.5 minutes per side.

  4. The Rest: Remove the steak from the pan and let it rest for 5–10 minutes.

  5. Toast the Bread: Generously butter both sides of the sourdough slices with the garlic herb butter. Broil on low until golden brown, watching closely to avoid burning.

  6. Warm the Onions: Spread the caramelized onions onto the toasted bread and broil for 1 minute just to bring them back up to temperature.

  7. The Slice: Identify the grain of the steak. Slice against the grain at a 45-degree angle into thin strips.

  8. Assemble & Melt: Layer the steak over the onions. Top with plenty of grated Gruyere. Use a kitchen torch to melt the cheese until bubbly (or return to the broiler for 30 seconds).

  9. Finish: Close the sandwich with the top slice of bread, cut in half, and enjoy.