Steak Sandwiches With Balsamic Glaze
Chef Michael Turner
Family Reserve & Black Cherry
Half Pound Top Sirloin or Sliced Beef
1 Large Onion
2 French Baguettes
4 Slices Gruyere Cheese
2 Teaspoon Salt & Pepper
4 Tablespoons Olive Oil
4 Tablespoons Dark Balsamic
Prepare Onions 30 minutes early, Peel and Slice onions in half and place into cold water. Once Soaked, Slice onions into rings, in a large skillet, pour 1 tablespoon olive oil into pan and cook onions until tender and caramelized (30-45 minutes) Clean pan with dry rag, place more olive oil into pan and let heat until oil begins to smoke. Place Sirloin into oil and sear 2-3 minutes each side.Once flipped combine 1 squeezed lime, dark balsamic vinegar and salt & Pepper ino pan. When cooked remove from heat and slice the meat against the grain. Place cheese overtop and cover with small bowl.
Prepare Bun by slicing it in half and toasted it in a heated pan or oven. Place 1-2 tablespoons of caramelized onions on the bottom, remove small bowl from meat and place cooked meat onto caramelized onions. If cheese is not fully melted, stick whole sandwich in oven for 1-2 minutes.
Optional Olive Oil : Tuscan Herb, Herbes De Provence, Garlic, Mushroom & Sage
Optional Vinegar: Black Currant, Estilo "Affinato" di Modena , Italian Fig, Neapolitan Herb