Steak Sandwich with Romesco, Grilled Onions, and Havarti

By cheeserohan

Ingredients

• 3 Tbsp olive oil, divided, plus more for the grill
• 1 red onion, cut into 4 (1/2 in thick) slices
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 1/4 to 1 1/2 lb skirt steak, cut crosswise into 4 (6 in) pieces
• 8 slices thickly cut bread (such as sourdough)
• 2 oz unsalted butter, belted
• 8 (1 oz) Havarti cheese slices
• Romesco sauce

Details

Adapted from realsimple.com

Preparation

Step 1

Preheat grill to medium-high. Brush the grill grates with oil. Brush the onion with 1 Tbsp of the oil and sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper. Brush the steak with the remaining oil and season with the remaining salt and pepper.

Grill the onion, covered, until tender and charred, 6 to 8 min per side. Grill the steak, 3 to 5 min per side for medium rare. Remove the onion and steak from the grill. Let the steak stand for 5 min, then slice across the grain.

Brush one side of each bread slice with the butter. Top 4 of the bread slices with 1 cheese slice each. Grill all of the bread, covered, until the bread is toasted and the cheese is melted, 1 to 2 min. Divide the steak among the 4 pieces of plain toast; add 1 lice of onion and 1 Tbsp Romesco sauce to each. Top with the remaining toast, cheese-side down, and serve.