|
Return to Recipe Categories
Beef - Other
Steak Sandwich w/ Brown Onion Sauce
4 New York Strips, 1/2 inch thick
One large onion, thinly sliced
1 TBS butter
1/2 cup wine
1 tsp pepper
1 pkg. Demi-Glace Gold
1 tsp flour
Gruyere or Emmental cheese
four demi baguettes
Have our butcher split two NY strips or Rib Eyes to 1/2 -3/4 inch thick, removing fat if desired. Season to taste with your favorite seasoning blend.
Skin and quarter onion and slice thinly. Place in a heavy pan with butter and cook over low heat. When tender, sweet and lightly browned, increase heat, add wine and reduce. When wine is almost gone, add re-hydrated Demi-Glace, flour and salt & pepper to taste. Simmer to thicken as desired. (If sauce gets too thick, add a splash of wine and a pat of butter.)
Brown steak quickly over a hot fire about 4-6 minutes, do not over-cook! Melt Swiss cheese over the top. Heat and split baguettes (or split and toast) and assemble sandwich with steak, cheese, bread and sauce - or serve open faced. - Chef Mick Rosacci, Tony's Markets
|
|
