Grilled Steak Sandwich with Melted Onions

1 tbsp (15ml) brown sugar

2 cloves garlic, minced

1 tbsp (5ml) coarse salt

1 tbsp (5ml) coarsely ground pepper

2 lb (1 kg) Beef Top Sirloin Grilling Steak about 1-1/2 inches (4 cm) thick, trimmed or fat

1 tbsp (5ml) olive oil

Melted Onions

2 tbsp (25ml) olive oil

4 large onions, thinly sliced

1 tbsp (15ml) brown sugar

¼ cup (50ml) balsamic vinegar

Salt and pepper to taste

 2      whole wheat or regular baguettes (each about 16 inches /40cm long)

Leaves of baby arugula

1. Combine sugar, garlic, coarse salt and pepper. Pat steak dry; brush with oil and rub with sugar mixture. Marinate for 30 minutes or up to overnight in the refrigerator.

2. To prepare onions, heat 2 tbsp (25 ml) oil in large, deep nonstick skillet on medium-high heat. Add onions. Cook for 10 minutes, without stirring, until onions begin to brown. Reduce heat to medium; cook stirring occasionally for 30 minutes. Onions should be very brown. Add sugar and vinegar, cook gently, adding water if necessary, until onions are very tender and “melted”. Season with salt and pepper. Keep warm or reheat before serving.

3. Cut each baguette into 4 pieces and then cut each piece in half horizontally.

4. Grill steak for 4 to 6 minutes per side for medium-rare. Let steak rest approx 5 minutes before carving on the diagonal.

5. Drape slices of steak on bread. Top with onions and arugula.

Makes 8 servings.

Per serving.

Calories 470, protein 32g, fat 12g, saturates 3 g, cholesterol 51mg, carbohydrates 63g, fiber 8g.

For more grilled steak sandwich recipe click here.