Total Prep Time: 20 minutes
Total Cook Time: 1 hour
Servings: 3-4 servings
Level of Difficulty: 2
(Levels 1-5, with 5 being the most difficult)
Recipe by Brandyn Baker @blackdog_bbq
Ingredients:
- 1 – 2 lbs. sirloin steak
- 1 sweet onion, sliced
- Olive oil as needed
- 2-3 T Worcestershire sauce
- 1/3 bunch parsley, chopped
- 2 garlic cloves, minced
- 1 jalapeno, deseeded & diced
- ¼ C red onion, diced
- 1 tsp red pepper flakes
- 2 tsp red wine vinegar
- ¾ C olive oil
- Steak seasoning to taste
- 1 T mayonnaise
- 1 T Dijon mustard
- Bread as needed
- ½ C gouda cheese, shredded
For the Onions:
- Add the onions to a pan with oil over medium low heat and sauté. After about 20 minutes, add in the Worcestershire sauce. Continue sautéing the onions until they begin to turn golden brown, about 45 minutes.
- Set aside until ready to use.
For the Chimichurri:
- Combine the parsley and next 6 ingredients in a bowl and mix until well combined (adjust amount of olive oil to preference). Set aside until ready to use.
For the Steak:
- Preheat griddle to 375 degrees. Meanwhile, season the steaks with steak rub of choice until well covered. Once the griddle is preheated, add the steaks. Cook for 8-10 minutes per side, then flip and repeat. Once the internal temperature registers 125-130 degrees, remove the steak from the griddle.
- Allow the steaks to rest for 15 minutes, then slice into ¼ inch strips.
To Finish:
- Place two slices of bread in a toaster (optional). Meanwhile, mix the mayonnaise & Dijon mustard in a bowl until well combined.
- Slather one of the slices of toast with the mustard spread, then add the steak. Top with caramelized onions and sprinkle with cheese (if you have a culinary torch, I like to use it here to melt the cheese. If not, you can achieve the same result with a broiler). Add the chimichurri before placing the top slice of bread on the sandwich. Serve & Enjoy!