STEAK, ROASTED TOMATO AND CARAMELIZED ONION SANDWICH

 Grab a pile of napkins because you’re going to need them for this flavor packed Steak, Roasted Tomato and Caramelized Onion Sandwich. 

INGREDIENTS:

• 2 Vidalia Onions
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon balsamic vinegar
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 1/2 pounds flank steak
• kosher salt and black pepper
• 4 slices swiss or gruyere cheese
• pesto - any variety: kale , ramp , basil, garlic scape
• 4 hearty rolls, toasted

INSTRUCTIONS:

1. Remove the tip and root ends of the onions, cut in half and thinly slice.
2. In a large cast iron skillet over medium heat melt the butter and add the olive oil. Add the sliced onions to the pan and coat. Let cook over medium heat until the onions start to soften and brown slightly.
3. Reduce the heat to medium low and continue to saute the onions, stirring them every 5-10 minutes or so scrapping the brown bits from the bottom of the skillet with a wooden spoon. Around 20 minutes the onions should start to look lightly golden brown, around 40 minutes more golden and at 50 minutes they should be a deep color.
4. After 50 minutes of cooking, add the balsamic vinegar and continue to cook for another 10 minutes. You can continue to cook for are more richer flavor but at this point the onions are finished. Remove from the pan with a slotted spoon and place in a bowl.
5. While the onions are cooking, heat your oven to 325 degrees and line a rimmed baking sheet with parchment paper. Add the halved cherry tomatoes and toss with olive oil, balsamic vinegar, salt and pepper.
6. Roast for 40 minutes and let cool to room temperature.
7. Bring your steak to room temperature before cooking, then season generously with salt and pepper.
8. If grilling - grill the steak to your desired internal temperature, I recommend medium rare - about 6-7 minutes per side.
9. If cooking indoors, heat a cast iron skillet over medium high heat and drizzle 1/2 tablespoon oil in the skillet. Cook one side for about 8 minutes and the second side for 6.
10. Remove the second, tent with foil and let rest for 15 minutes before thinly slicing.
11. Slice the rolls, and spread pesto on each side of the bread. Line the bottom roll with roasted tomatoes and then 3-4 slices of steak. Top with a piece of swiss cheese and a heaping amount of caramelized onion.
12. Place the roll on the grill to melt the cheese slightly or in your oven or broiler for 1-3 minutes to melt the cheese.
13. Top the sandwich and enjoy!
14. Leftover onions an tomatoes can be stored in the refrigerator for up to one week or frozen for 3 months.