Grilled Steak Onion Sandwiches Recipes

Steps:

• Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Brush onion wedges with oil. In small bowl, combine 1 teaspoon of the garlic-pepper blend and the dry mustard; mix well. Sprinkle both sides of steak with mustard mixture.
• When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place onion wedges on sheet of foil next to steak. Cook 8 to 12 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion occasionally.
• Meanwhile, in small bowl, combine butter and remaining 1/2 teaspoon garlic-pepper blend; blend well. Spread on cut sides of buns. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
• To serve, spread cut sides of each bun with about 1 teaspoon steak sauce. Cut steak crosswise into thin slices. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.

Steps:

• Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
• Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
• Preheat the grill to medium-high heat.
• Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
• Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
• While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
• To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

Steps:

• Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

Steps:

• In a large baking dish, whisk together mustard, 1 tablespoon vinegar, and 2 tablespoons oil. Season with salt and pepper. Add steak and turn to coat; let sit 15 minutes at room temperature. Heat a grill pan or cast-iron skillet over medium-high. Drizzle onion with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender,5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain. Meanwhile, in a food processor, process onions until finely chopped, then mix with 1/2 teaspoon vinegar. Season to taste with salt and pepper. Spread onion mixture on 4 slices bread. Top with steak, arugula, Parmesan, and 4 more slices bread.

Steps:

• Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.
• Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.
• Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

Steps:

• for the onions, heat oil, add onions and cook for 15 mins or until soft.
• add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
• for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
• grill the mushrooms too for 2 minutes and cut into slices.
• then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
• repeat with others and serve with french fries or chips.
• best served warm.

Steps:

• Heat grill to medium heat.
• Grill steak, onions and peppers 8 to 10 min. or until steak is medium doneness (160ºF), turning steak and vegetables after 4 min. Let steak stand 5 min.; thinly slice.
• Spread cut sides of rolls with dressing.
• Fill rolls with meat, onions, peppers and cheese dip.