New This Month

Hanger-Steak and Onion Sandwiches

Forget the usual roast beef sandwich and really indulge -- in thick, juicy steak for lunch.

  • Yield: Makes 4

Source: Martha Stewart Living, September 2004


  • 4 hanger steaks (each about 1 inch thick and 6 ounces)
  • 1 teaspoon coarse salt
  • Pinch of freshly ground pepper
  • 4 medium beefsteak tomatoes, cut into 1/2-inch-thick slices
  • 2 tablespoons vegetable oil
  • 2 teaspoons unsalted butter
  • 2 large onions, cut into 1/4-inch-thick rings
  • 1 long baguette (about 22 inches) cut crosswise into 4 pieces and split horizontally
  • 3 tablespoons hot mustard


  1. Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Alternatively, heat a grill pan over medium-high heat until hot.

  2. Season steaks with the salt and pepper. Grill, turning once, 7 minutes total for medium-rare. Transfer steaks to a cutting board, and let rest 5 minutes.

  3. Meanwhile, grill tomato slices, turning once, until soft, about 4 minutes total.

  4. Heat oil and butter in a large skillet over medium-high heat until hot but not smoking. Add onions; cook, stirring occasionally, until golden, about 8 minutes.

  5. Cut steaks against the grain into 1/4-inch-thick slices. Spread each of the 4 baguette bottoms with 2 1/4 teaspoons hot mustard. Top with steak slices, tomatoes, onions, and the 4 baguette tops. Wrap sandwiches in waxed paper; refrigerate until ready to serve.


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