Monday, February 13, 2012

Steak Sandwich with Caramelized Onion-Jalapeno Sauce

If you want to make something special, take this sandwich into consideration!  I think this might be the most delicious thing I've ever made.

Yield:  2 savory sandwiches

1 tablespoon olive oil
1 pound skirt steak
4 bacon slices
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 fresh jalapeƱo pepper, thinly sliced
3 garlic cloves, minced
1/4 cup cilantro, chopped
1 tablespoon Worcestershire sauce
2 teaspoons sugar
½ cup heavy cream
2 teaspoons apple cider vinegar
2 sturdy rolls, halved lengthwise
1 cup lettuce or salad greens
Salt and pepper, to taste

Heat oil in large skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper.  Cook steak to desired doneness - for medium rare, 4-5 minutes per side. Transfer to a cutting board and cover with foil.
Reduce heat to medium. Melt butter in now empty skillet.  Add bacon slices, onions, cilantro, jalapeƱos, garlic, Worcestershire sauce, and sugar and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 to 20 minutes.

Next, remove bacon and set aside on a paper towel to dry. Stir cream in with vegetables and cook until warm, about 5 more minutes.  Stir in vinegar, taste, and adjust seasonings if necessary.

To assemble, slice steak thinly on the bias.  Top one side of each roll with greens and arrange steak on top.  Spoon sauce over steak.  Top with reserved bacon slices, if desired.  Also, as you can see from the pics, I added these tempura jalapeno slices on the side.  Yum!

Tips:  Cooking the bacon in with the vegetables and sauce gave it a sweet, smoky flavor that I really enjoyed.  It was soft because it wasn't fried.  If you do not like bacon soft like that, you can fry it in a separate pan, or omit it altogether.  Enjoy!

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