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Hanger Steak & Bacon Sandwich With Frisée & Red Onion Jam


Red onion jam spread on rustic bread meets applewood smoked bacon, grilled hanger steak, and green, curly frisée in this fantastic sandwich.

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Rate this recipe 4.5/5 (11 Votes)


  • 1 pound hanger steak
  • 2 cloves garlic, minced
  • 2 tablespoons rosemary, thyme, and sage, minced
  • 8 ounces applewood smoked shoulder bacon, sliced thin
  • Frisée, washed and patted dry
  • Red onion jam (see recipe below)
  • 8 thick slices rustic country bread
  • Sea salt
  • Fresh crack black pepper
  • 1 pinch controne hot pepper flake
  • Extra virgin olive oil
  • 2 red onions, sliced thin
  • 1/2 cup red wine vinegar
  • 1/4 cup sherry vinegar
  • 1/2 teaspoon yellow mustard seed
  • 1/4 teaspoon fennel seed
  • 1/4 cup honey
  • Sea salt
  • Fresh cracked black pepper
  • Extra virgin olive oil


Servings 4
Adapted from


Step 1

Season hanger steak with salt, pepper, chili flake, herbs, and olive oil. Set aside, uncovered 1 hour up to 12 hours.

Heat a grill on high heat. Sear steak on all sides, achieving a good crust. Cook steak to rare/medium rare. Remove from grill and let rest at least 15 minutes.

Meanwhile, brush one side of the sliced bread with olive oil and season with salt and pepper. Grill bread, oil side down until nice and toasty. Remove and let rest grilled side up.

In a small saucepan, drizzle olive oil. Add red onions and cook until well caramelized. Add the remainder of ingredients and bring to a boil. Turn down heat and allow to slowly simmer until all liquid has reduced. Will keep for several weeks in the fridge.

Thinly slice steak, against the grain.

To build sandwich: spread red onion jam on grilled side of bread. Arrange thin slices of shoulder bacon topped with frisée, and drizzle with with olive oil and season with salt and pepper. Arrange hanger steak on top and top sandwich with grilled bread. Enjoy with a dark English-style beer like a stout or porter.

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