Father's Day steak sandwich

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PREP TIME

5 min

Makes

2 sandwiches

* PLUS Cooking time: 15 minutes

Ingredients

  • 1 small red onion
  • 1 tsp butter
  • 1 tsp salt
  • 300 g strip loin steak , about 1-in. thick
  • 1 1/2 tsp vegetable oil
  • freshly ground black pepper
  • 2 large plum tomatoes
  • 1/2 baguette , about 11 in.
  • 1/2 to 1 tsp hot red-chili flakes

Instructions

  • Slice onion in half lengthwise, then slice each half into thin strips. Melt butter in a large, wide frying pan over medium heat. Add onion and sprinkle with 1/2 teaspoon (2 mL) salt. Stir often until soft, 5 to 7 minutes. Meanwhile, brush steak with oil. Sprinkle both sides with remaining 1/2 teaspoon (2 mL) salt and pinches of pepper. Slice tomatoes into thick rounds. Slice baguette in half horizontally, then in half vertically for 2 sandwiches.
  • Remove onion to a plate. Increase heat to medium-high. Add steak to pan. Add a little oil, if needed. Cook 2 minutes per side. Reduce heat to medium. Cook, uncovered and turning occasionally, 5 to 6 minutes for medium-rare steak. Remove to a cutting board. Return onion to pan with tomatoes. Sprinkle with chili flakes. Stir often until tomatoes begin to soften, 1 to 2 minutes. Remove from heat. Slice meat into thin strips and arrange over bottom halves of baguette. Drizzle any juices from cutting board overtop. Top with onion and tomatoes. Cover with top halves of baguette.

Nutrition (per serving)

  • Calories
  • 530,
  • Protein
  • 41.2 g,
  • Carbohydrates
  • 54.6 g,
  • Fat
  • 15.9 g,
  • Fibre
  • 5.2 g,
  • Sodium
  • 1717 mg.

Try our guaranteed dad-pleaser this Father’s Day. Dish up a juicy steak sandwich with potato salad and a cold beer. One secret to a perfect steak? Bring it to room temperature before cooking.

Excellent additions

Dress your sandwich up with thick slices of Camembert or brie, roasted peppers or dollops of Dijon mustard. Or spread baguette with hummus, tzatziki or dressings such as caesar or creamy cucumber.