Gruyère Skirt Steak Sandwich with Red Wine Caramelized Onions

Method4 steps · about 50 min

1. 1

   Step 1: Melt the butter (20–30 g) in a large pan over medium-low heat. Add the sliced onions (2), the sugar (1 tbsp) and a pinch of salt. Cook, stirring often, until soft and deeply golden.

   Uses 20–30 g butter · 2 onion · 1 tbsp sugar · a pinch of salt

2. 2

   Step 2: Deglaze the pan with the balsamic vinegar (30–45 ml), then pour in the red wine (200 ml). Simmer until the liquid has reduced and the onions are jammy. Season with salt (to taste) to taste and set aside.

   Uses 200 ml red wine · 30–45 ml balsamic vinegar · all the caramelized onions · salt, to taste

3. 3

   Step 3: Season the skirt steak (200 g) with salt (to taste). Sear it in a very hot pan for a few minutes per side to your preferred doneness. Rest it briefly, then slice thinly against the grain.

   Uses 200 g skirt steak · salt, to taste

4. 4

   Step 4: Toast the bread (2 slices). Top the slices with the Gruyère, the sliced steak and the red wine onions, and melt the cheese under a grill or in a covered pan. Finish with the chopped parsley (10–15 g) and pickled red onions (1–2 tbsp).

   Uses 2 slices bread · 5 slices Gruyère cheese · all the sliced steak · all the red wine onions · 10–15 g chopped fresh parsley · 1–2 tbsp pickled red onions