Categories: Sandwiches/Wraps
Ingredients
- 3 tbsp. olive oil, divided
- 4 cups chopped sweet onion
- 3/8 tsp kosher salt, divided
- 2 tbsp. light brown sugar
- 1/4 cup white balsamic vinegar
- 1 tsp chopped fresh thyme
- 8 oz. flank steak
- 1/4 tsp black pepper
- 4 sourdough bread slices, toasted
- 1 oz. baby arugula
- 2 oz. goat cheese, crumbled
Directions
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Heat 2 tbsp. olive oil in a large skillet over medium-low. Add onions and salt; cook 25 minutes or until deep golden brown. Add sugar; cook 2 minutes, stirring occasionally. Stir in vinegar and thyme; cook 3 minutes, stirring frequently. Place onion mixture in a bowl.
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Increase heat to medium-high. Add 2 tsp oil to pan. Sprinkle steak with remaining salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.
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Spread about 1/4 cup onion mixture over each bread slice. Top evenly with steak, arugula, and goat cheese; drizzle evenly with remaining 1 tsp olive oil.