Open-Face Steak and Onion Sandwiches
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 37 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 162 milligrams
- Sodium
- 1029 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Protein
- 46 grams
- Sugar
- 7 grams
Ingredients
3 tablespoons unsalted butter, at room temperature
2 onions, thinly sliced
Kosher salt
1 tablespoon plus 2 teaspoons Worcestershire sauce
3/4 cup shredded white cheddar cheese
3 tablespoons ketchup
2 tablespoons yellow mustard
1 tablespoon steak sauce
1 tablespoon mayonnaise
Freshly ground pepper
1 1/2 pounds skirt steak, cut into 4 pieces
4 thick slices crusty sourdough bread
1 bunch watercress, trimmed
Directions
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
- Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
- Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
- Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.
