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| Photo Credit: Roth Käse |
Yield: 1 serving.
1 red onion, very thinly sliced
as needed, soybean oil or other neutral oil
2 Tbsp. sherry vinegar
1 hangar steak, split and trimmed, approximately 4-6 oz.
1 crusty sandwich roll, such as ciabatta, split, buttered and toasted
3 oz. Roth Käse Horseradish Havarti Cheese, sliced
to taste, salt and pepper
Sautè onions slowly in oil until lightly browned, approximately 25-30 minutes. When caramelized, turn heat to high, season with salt and pepper and add vinegar. Cook until vinegar is almost evaporated. Set onions aside; keep warm.
Rub hangar steak with oil, salt and pepper. Grill or sautè until medium rare. Let steak rest for 5-7 minutes. Slice across grain into slices. Place steak slices on the toasted roll, then top with onions and cheese. Place sandwich in a hot oven for 3-4 minutes, if desired. Serve hot.
