Juicy Steak with Caramelized Onions
A good steak sandwich doesn't need many ingredients – just high-quality products and the right preparation. In this recipe, juicy ribeye steak meets sweet and sour balsamic onions, fresh lamb's lettuce, and creamy crème fraîche.
The crispy toasted stone-baked baguette provides the perfect bite and makes this sandwich a real highlight for barbecue evenings or a special lunch.
Ingredients (for 4 sandwiches)
2 stone-baked baguettes
800 g ribeye steak
700 g red onions
100 ml balsamic vinegar
150 g crème fraîche
140 g butter
100 g lamb's lettuce
2 tbsp honey
1 tbsp olive oil
Spices
1 tsp coarse salt
1 tsp black pepper
½ tsp paprika powder
Cress for garnish
Preparation
1. Prepare the steak
Season the ribeye steak with salt, pepper, and paprika powder.
Grill the steak at high heat on both sides until a nice crust forms.
Then, continue cooking at indirect heat (approx. 110–120 °C) until the desired core temperature is reached.
Afterward, remove from the grill and let it rest for 5 minutes.
2. Prepare the balsamic onions
Peel the onions and cut them into fine rings.
Heat olive oil in a pan and sauté the onions over medium heat.
Season with salt and pepper.
Add honey and let it caramelize slightly.
Deglaze with balsamic vinegar and reduce for a few minutes over low heat until an aromatic onion mixture forms.
3. Toast the baguette
Slice the stone-baked baguettes lengthwise.
Spread butter on the top and bottom halves.
Briefly toast the baguettes until golden brown on the grill or in a pan.
4. Assemble the sandwich
Spread crème fraîche on the bottom half of the baguette.
Layer on top:
- Lamb's lettuce
- Balsamic onions
- Thinly sliced ribeye steak
Finally, add a dollop of crème fraîche and fresh cress.
Close with the top half of the baguette.
Serving suggestions
These pair particularly well with:
- Crispy fries
- Potato wedges
- Coleslaw
- A fresh salad
Thanks to bbq_alemania for the culinary inspiration!
0 comments