Skirt Steak Sandwich
Ingredients: White onions, Olive oil, Butter, Dark brown sugar, Bay leaves · 90 min cook time · 700kcal · ~₩39,200
Ingredients
4개 White onions, 50ml Olive oil, 30g Butter, 70g Dark brown sugar, 4개 Bay leaves, 125ml Red wine vinegar, 800g Skirt steak, 10g Rosemary, 5g Sea salt, 3g Pepper, 4개 Ciabatta, 20g English mustard, 100g Watercress, 10ml Lemon juice
Instructions
1. Cut the white onions about 2 cm thick. Remove the tough outside layer.
2. Place a pan on medium heat and add some olive oil, a knob of butter, and 70g of dark brown sugar. Let it all melt down together.
3. Add three or four bay leaves to the pan. Then add the sliced onions.
4. Season the onions and cook them for 5 to 10 minutes to give them a sweet caramelized bottom.
5. Turn down the heat and add about 125 ml of red wine vinegar. This will stop the frying and caramelization process and start poaching the onions.
6. Put the lid on and let the onions simmer away on a gentle heat for about 30-35 minutes.
7. Prepare the skirt steak by placing rosemary on the bottom and top. Use a meat hammer to pound the rosemary into the beef to tenderize it and infuse flavor. Pound the steak to the same thickness as the onions.
8. Drizzle a little olive oil on the plate and on the meat. Leave the steak out at room temperature for an hour to an hour and a half while the onions cook.
9. Once the onions are cooked and have shrunk, turn them over in the vinegary caramel. Leave them to cool while you cook the steak.
10. Heat a pan until screaming hot. Season the steak with sea salt and pepper on both sides.
11. Add a cheap filtered olive oil to the hot pan. Place the steak in and turn it every minute until cooked to your liking. Add tiny knobs of butter that will start to discolor and burn.
12. Fry the steak, turning throughout, for 3 minutes on each side for medium. Reduce time for a rare juicy steak. Be careful not to overcook.
13. Once cooked, remove the steak from the pan and place it on a nice big plate. Turn off the heat. Steal a little bit of the cooking fat from the pan.
14. Let the meat rest. All of the lovely juices will come out, which will be used to dunk the bread.
15. Warm the ciabatta through in an oven.
16. Turn the rested beef in its juices to protect it from drying out. Transfer to a chopping board.
17. Slice the beef against the grain to tenderize it, to the same thickness as the onions (about a centimeter now that they've shrunk).
18. Pour the resting juices onto your board so the ciabatta can soak up all that flavor evenly.
19. Spread English mustard onto the ciabatta for a kick.
20. Add the amazing onions, giving a little kiss of their juice to each bit. Then add the sliced steak.
21. Add a good handful of watercress with some lemon juice and a pinch of salt on top of the steak. Be generous.
22. Pop the top of the ciabatta on and serve.
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