Grilled Steak Sandwiches with Barbecued Onion Sauce (grill)

Main Courses > Beef

Makes 8 servings.

1 1/2 lb (750 g) sirloin or flank steak, 1 inch (2.5 cm) thick, trimmed of all fat
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) pepper
2 cloves garlic, minced

Barbecued Onion Sauce:
2 tsp (10 mL) olive oil
3 large onions, sliced
3 cloves garlic, chopped
1/2 cup (125 mL) pureed canned plum tomatoes
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) rice vinegar or cider vinegar
1/2 cup (125 mL) strong coffee
1 tbsp (15 mL) Worcestershire sauce

2 thin French sticks (24 inches/60 cm each)
1/4 cup (50 mL) chopped fresh parsley

1. Pat steak dry. In small bowl, combine balsamic vinegar, mustard, pepper and minced garlic. Rub into meat. If you are using flank steak, marinate it in refrigerator for a few hours or overnight. 2. Heat oil in large, deep non-stick skillet. Add onions and chopped garlic and cook gently until tender. 3. Add tomatoes, sugar, rice vinegar, coffee and Worcestershire sauce. Bring to boil. Simmer gently for 15 minutes. 4. Just before serving, grill steak on each side. Grill flank steak for about 3 to 6 minutes per side for rare; 4 to 6 minutes for sirloin steak depending on the thickness. Allow to rest for 5 minutes. Slice thinly. (Steak can also be broiled or pan grilled.) 5. Slice French stick and make sandwiches with steak and onions. Sprinkle with parsley.