Steak Sandwiches on Garlic Bread w/ Provolone, Carmelized Onions, & Parsley Oil

By cam_46

Ingredients

• 1 (16-oz) boneless rib=eye steak
• 2 Tbl olive oil
• Kosher salt & black pepper
• 10 Tbl (1 1/4 sticks) unsalted butter, room temperature
• 6 cloves garlic, roasted, peeled & mashed
• 12 (1/2" thick) slices French bread
• 6 (1/4" thick) slices aged provolone cheese, halved
• lengthwise
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• Caramelized onions - recipe follows
• 2 Tbl olive oil
• 2 large onions, halved and thinly sliced
• 1 Tbl sugar
• 2 cinnamon sticks
• pinch red pepper flakes
• Kosher salt & pepper
• 1/4 cup red wine vinegar
• 1/4 cup chopped mint
• 1/4 cup chopped parsley plus whole leaves for garnish
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• Parsley Oil - recipe follows
• 1 cup extra virgin oilive oil
• 4 cloves garlic, finely chopped
• 1 cup finely chopped fresh parsley leaves

Preparation

Step 1

Twenty minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steak on both sides with the oil and season with salt & pepper. Place on the grill and cook until golden brown and slightly charred, 4-5 minutes. Turn over and continue grilling for 6-7 minutes for medium-rare.
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. Slice into 1/4" thick slices.
While the steak is resting, mix together the butter & garlic, puree & season with salt & pepper. Brush one side of each slice of bread with 1 Tbl of the butter mixture and place on the grill, butter side down. Grill until golden brown, 1-2 minutes, turn over, top with the cheese, & grill for 30 seconds longer or until the cheese melts.
Place the garlic bread on a platter and top with some of the carmelized onions and a few thin slices of the beef. Drizzle with the parsley oil.
Caramelized Onions:
Heat the olive oil over medium heat in a large sauté pan. Add the onions, sugar, cinnamon sticks & red pepper flakes and sprinkle with salt & pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few Tbl's of water and the vinegar. Taste & season with salt & pepper. Stir in the mint and chopped parsley just before serving.
Parsley Oil:
Mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt & pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks & let sit 5 minutes.