Grilled Steak Sandwiches with Melted Onions

Ease: 3.5/5     Kid-friendliness: 2/5     Taste: 5/5     Time: 2/5

Prep: 10 minutes (1 hour if you count marinating time)
Cook: 45 minutes

Who doesn't love a great steak sandwich every now and then? The onions took a long time to cook, but they were melt-in-your-mouth good! Next time, I would turn the baguettes into garlic bread.

The recipe is from HeartSmart: The Best of HeartSmart Cooking. A little tip from the cookbook: if you grill a whole steak and slice it after, rather than cooking individual ones, it often turns out juicier. You can use diced leftover steak in a salad, stir fry or wrap.

What you'll need:

• 1 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp coarse salt
• 1 tsp coarse ground pepper
• 2 lb (1 kg) sirloin steak, 1 1/2 in thick, trimmed of fat
• 1 tsp olive oil
• 2 whole wheat baguettes (16 in long)
• 1 bunch of spinach, trimmed

Onions

• 2 Tbsp olive oil
• 4 large onions, thinly sliced
• 1 Tbsp brown sugar
• 1/4 C balsamic vinegar
• salt and pepper to taste

In a small bowl, combine sugar, garlic, salt and pepper. Pat steak dry, brush with oil and rub with sugar mixture. Marinate for 1 hour at room temperature or overnight in refrigerator.

Onions: heat 2 Tbsp oil in a large non-stick skillet over medium-high heat. Add onions. Cook for 10 minutes without stirring, until the onions begin to brown. Reduce heat to medium and cook, stirring occasionally for 30 minutes. Onions should be very brown. Add sugar and vinegar and cook gently, adding water if necessary until onions are very tender. Season with salt and pepper. Keep warm.

Cut each baguette into four pieces and then cut each piece in half horizontally. Top with spinach.

Grill steak until desired completeness (~7 minutes for medium). Lay steak on baguettes and top with onions. Serve on the patio with a cold beverage!