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