Recipes Ingredients Meat & Poultry Beef Recipes Hanger-Steak and Onion Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 4 Forget the usual roast beef sandwich and really indulge -- in thick, juicy steak for lunch. Ingredients 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 ½-inch-thick slices 2 tablespoons vegetable oil 2 teaspoons unsalted butter 2 large onions, cut into ¼-inch-thick rings 1 long baguette (about 22 inches) cut crosswise into 4 pieces and split horizontally 3 tablespoons hot mustard Directions 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. Rate it Print