Steak and Roasted Red Onion Sandwich on Tomato Focaccia

Name: Steak and Roasted Red Onion Sandwich on Tomato Focaccia
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: AMERICAN
Ingredients: 3 red onions, sliced crosswise 1/2 inch (12 mm) thick; 3 Tbs. extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 Tbs. VSOP balsamic vinegar for drizzling; 1 garlic clove; Kosher salt; 1 whole egg plus 1 egg yolk; 1 cup (8 fl. oz./250 ml) canola or vegetable oil; 2 Tbs. chopped fresh basil; 2 Tbs. chopped fresh flat-leaf parsley; 2 tsp. chopped fresh tarragon; 2 tsp. red wine or champagne vinegar; 2 New York strip steaks, each about 8 oz. (250 g), at room temperature; 2 Tbs. vegetable or other neutral oil; Kosher salt and freshly ground pepper; <br> 6 pieces <b><a href="https://www.williams-sonoma.com/recipe/tomato-focaccia-with-garlic-rosemary-oil.html">Tomato Focaccia</a></b>, each about 5 inches (13 cm) square, split horizontally; Handful of fresh arugula for topping

Juicy steak, creamy herbed aioli, and onions caramelized with aged balsamic come together in one mouthwatering sandwich. Be sure to use an aged balsamic here, and use a light hand to drizzle. It’s intensely complex yet mellower than a typical balsamic vinegar, which helps bring out the sweetness of the caramelized onions.

Prep Time 10 minutes
Cook Time 60 minutes
Servings 6

Ingredients

For the balsamic onions:

3 red onions, sliced crosswise 1/2 inch (12 mm) thick
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tbs. VSOP balsamic vinegar for drizzling

For the herby aioli:

1 garlic clove
Kosher salt
1 whole egg plus 1 egg yolk
1 cup (8 fl. oz./250 ml) canola or vegetable oil
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh tarragon
2 tsp. red wine or champagne vinegar

For the steak:

2 New York strip steaks, each about 8 oz. (250 g), at room temperature
2 Tbs. vegetable or other neutral oil
Kosher salt and freshly ground pepper
6 pieces Tomato Focaccia, each about 5 inches (13 cm) square, split horizontally
Handful of fresh arugula for topping

Directions

To make the balsamic onions, position a rack in the top of an oven and preheat to 400°F (200°C). Spread the onions on a sheet tray. Drizzle with the olive oil and season with salt and pepper. Lightly drizzle the balsamic vinegar over the onions. Roast the onions until tender and caramelized, about 50 minutes. Set aside to cool.

While the onions roast, make the herby aioli: Combine the garlic and a generous pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil, and then follow with a slow and steady stream of oil until all of the oil has been added and the mixture is emulsified. Season with salt and stir in the basil, parsley, tarragon and vinegar. Set aside at room temperature until ready to serve, or store in the refrigerator in an airtight container for up to 1 week.

To make the steak, heat a large skillet over high heat for 1 minute. Add the vegetable oil and swirl around the pan, heating just until smoking. Season the steaks generously with salt and pepper. Sear, without moving, until a harsh crust forms, about 2 minutes. Flip the steaks and continue to cook until a crust forms and the internal temperature reaches 129°F (54°C). Transfer the steaks to a cutting board and let rest for 10 minutes. Thinly slice the meat on the bias.

Spread the cut sides of the focaccia pieces with a generous layer of herby aioli. Place 4 slices of steak on the bottom halves of the focaccia. Layer on the sliced onions and arugula. Cover with the top half of the focaccia and serve. Serves 6.

Williams Sonoma Test Kitchen