- 4
Ingredients
- Marinade:
- 1 pound (500 g) sirloin steak, about 1 1/2 inches/4 cm thick, trimmed of fat
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoon (7 mL) Worcestershire sauce
- 1 1/2 teaspoons (7 mL) soy sauce
- 1/2 teaspoon (2 mL) Tabasco sauce or liquid red pepper seasoning
- 1/4 teaspoon (1 mL) freshly grated black pepper
- 2 flatbreads, focaccia or pizza rounds
- 2 tablespoons (25 mL) extra-virgin olive oil
- 2 tablespoons (25 mL) butter or margarine
- 4 large sweet onions (3 pounds/1.5 kg), thinly sliced
- 1 tablespoon (15 mL) sugar
- 1/2 teaspoon (2 mL) salt
- 1 cup (250 mL) sour cream (7 per cent milk fat)
- 3/4 teaspoon (3 mL) horseradish (or to taste)
Preparation
Step 1
Pat steak dry with a paper towel. Combine mustard, Worcestershire sauce, soy sauce, Tabasco and black pepper. Coat steak with mixture on both sides and allow to marinate at room temperature for 30 minutes or overnight in refrigerator.
In wide non-stick skillet, heat oil and butter over medium heat. Add onions, sugar and 1/2 teaspoon (2 mL) of the salt. Cook onion, stirring regularly, 30 to 40 minutes, until caramelized to a golden brown richness. (This can be done in advance and refrigerated or frozen until needed.)
Meanwhile, heat barbecue or broiler and oil grill or broiler pan. Grill steak about 7 to 9 minutes per side for rare over medium-high heat. Allow steak to rest for about 5 minutes before carving.
Top focaccia with hot onion mixture. Heat in 400 Degree F/200 Degree C oven for 10 minutes until bread is hot. Place on cutting board and cover loosely to keep warm.
Meanwhile, thinly slice steak across the grain. Divide beef between flatbreads. Cut into wedges or strips and serve with sour cream and horseradish.
Eat with knife and fork or out of hand. Serves 4 to 6 for supper with a Caesar salad or makes 16 appetizers.