Ingredients
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3 Tbsp Olive Oil
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4 cups chopped sweet Onion
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⅜ tsp Kosher Salt
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2 Tbsp Turbinado Sugar
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¼ cup white Balsamic vinegar
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1 tsp chopped fresh Thyme
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1 (8-oz) flank Steak
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¼ tsp freshly ground Black Pepper
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4 (1½-oz) whole-grain sourdough Bread
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1 oz baby Arugula
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2 oz Goat Cheese
Directions
We start these tartines (French for topped bread slices, though more familiar to us as open-faced sandwiches) with a caramelized onion and balsamic jam. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.
Steps
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1
Done
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Heat 2 tablespoons oil in a large skillet over medium-low. Add onions and ⅛ teaspoon salt; cook 25 minutes or until deep golden brown. Add sugar; cook 2 minutes, stirring occasionally. Stir in vinegar and thyme; cook 3 minutes, stirring frequently. Place onion mixture in a bowl. |
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2
Done
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Increase heat to medium-high. Add 2 teaspoons oil to pan. Sprinkle steak with remaining ¼ teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices. |
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3
Done
|
Spread about ¼ cup onion mixture over each bread slice. Top evenly with steak, arugula, and goat cheese; drizzle evenly with remaining 1 teaspoon olive oil. |
