Steak Sandwich With Romesco, Grilled Onions, and Havarti

steak-sandwich-onions-havarti
Photo by Ryan Pfluger
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 1024 calories
    • Fat 60 g
    • Sat Fat 28 g
    • Cholesterol 196 mg
    • Sodium 2620 mg
    • Protein 56 mg
    • Carbohydrate 67 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 8 mg
    • Calcium 537 mg

Preheat grill to medium-high. Brush the grill grates with oil. Brush the onion with 1 tablespoon of the oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Brush the steak with the remaining oil and season with the remaining salt and pepper.

Grill the onion, covered, until tender and charred, 6 to 8 
minutes per side. Grill the steak, 3 to 5 minutes per side for medium-rare. Remove the onion and steak from grill. Let the steak stand for 5 minutes, then slice across the grain.

Brush one side of each bread slice with the butter. Top 4 of the bread slices with 1 cheese slice each. Grill all of the bread, covered, until the bread is toasted and the cheese is melted, 1 to 2 minutes. Divide the steak among the 4 pieces of plain toast; add 1 slice of onion and 1 tablespoon Romesco Sauce to each. Top with the remaining toast, cheese-side down, and serve.

Ingredients

  1. Check 3 tablespoons olive oil, divided, plus more for the grill
  2. Check 1 red onion, cut into 4 (½-inch-thick) slices
  3. Check 2 teaspoons kosher salt, divided
  4. Check 1 teaspoon black pepper, divided
  5. Check to 1½ pounds skirt steak, cut crosswise into 4 (6-inch) pieces
  6. Check 8 slices thickly cut bread (such as sourdough)
  7. Check 2 ounces (¼ cup) unsalted butter, melted
  8. Check 8 (1-ounce) Havarti cheese slices
  9. Check Romesco Sauce (see below)

Directions

  1. Preheat grill to medium-high. Brush the grill grates with oil. Brush the onion with 1 tablespoon of the oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Brush the steak with the remaining oil and season with the remaining salt and pepper.
  2. Grill the onion, covered, until tender and charred, 6 to 8 
minutes per side. Grill the steak, 3 to 5 minutes per side for medium-rare. Remove the onion and steak from grill. Let the steak stand for 5 minutes, then slice across the grain.
  3. Brush one side of each bread slice with the butter. Top 4 of the bread slices with 1 cheese slice each. Grill all of the bread, covered, until the bread is toasted and the cheese is melted, 1 to 2 minutes. Divide the steak among the 4 pieces of plain toast; add 1 slice of onion and 1 tablespoon Romesco Sauce to each. Top with the remaining toast, cheese-side down, and serve.


Romesco Sauce
Process 1 (12-oz.) jar roasted red peppers, drained; 1 chopped garlic clove; 2 Tbsp. roasted almonds; 1 tsp. kosher salt; ¼ tsp. black pepper; and 4 tsp. red wine vinegar in a food processor until almost smooth. Other uses: Fold into an omelet, top a grilled steak, or swirl into spaghetti.