Grilled Nature's Reserve™ Steak & Tomato Sandwich with Balsamic Onions
4 Nature's Reserve™ Beef strip loin steaks (or skirt steak*)
3 large tomatoes, thickly sliced
salt, pepper and sugar, to taste
1 large or 2 small red onions, sliced
1 tablespoon balsamic vinegar
1 tablespoon parsley
8 thick slices dense bread, such as Sourdough, Italian or Rye
wholegrain mustard, butter lettuce or mixed salad lea
1. To prepare balsamic onions, oil the flat plate of grill or fry pan and cook onions 8-10 minutes or until caramelized, moving with a metal spatula to prevent sticking. Transfer to small bowl, toss with balsamic vinegar and parsley and set aside.
2. Pound steaks to flatten slightly, brush with oil and season to taste. Heat grill or fry pan and cook for 2 minutes each side, or until cooked as desired. Remove from grill and keep warm.
3. Season tomatoes with salt, pepper and sugar then grill for 1 minute each side or until edges are browned and sugar has caramelized.
Spread bread with mustard and lettuce. Top with steak, tomatoes and onions, close the sandwich, and enjoy the outdoors!
* Chef’s Note: If using skirt steak, marinate for 1-2 hours in your favorite steak marinade such as Basque or Barbecue.