Steak and Onion SandwichesQuick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
  • 1 top round steak (1 pound), about 1 1/2 inches thick
  • 1 tablespoon Worcestershire sauce
  • Coarse salt and ground pepper
  • 1 medium red onion, halved and thinly sliced
  • 6 tablespoons white-wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
  • 8 slices whole-wheat bread, toasted
  • 2 tablespoons Dijon mustard
servings:4
  1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
  2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
  3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
  4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
20 min20 min45 min

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    Steak and Onion Sandwiches

    By Everyday Food
    servings:4
    cook time:20min
    recipe source:Everyday Food
    Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
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    Ingredients

    • 1 top round steak (1 pound), about 1 1/2 inches thick
    • 1 tablespoon Worcestershire sauce
    • Coarse salt and ground pepper
    • 1 medium red onion, halved and thinly sliced
    • 6 tablespoons white-wine vinegar
    • 1 teaspoon sugar
    • 2 tablespoons olive oil
    • 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
    • 8 slices whole-wheat bread, toasted
    • 2 tablespoons Dijon mustard

    Directions

    1. 1Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
    2. 2In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
    3. 3While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
    4. 4Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.

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