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Steak sandwiches on baguette bread
Steak sandwiches on baguette bread

Steak sandwiches on baguette bread

Preparation 15 minutes | refrigeration: 4 hours
Cooking time 15 minutes
Servings 4

Ingredients

  • 2 or 3 French shallots, thinly sliced
  • 3 garlic cloves, minced
  • 45 ml (3 tbsp) fresh parsley, chopped
  • 125 ml (1/2 cup) vegetable oil
  • 60 ml (1/4 cup) Dijon mustard
  • 2 ml (1/2 tsp) crushed chili
  • 2 flank steaks, approximately 350 g (2/3 lb) each
  • 4 medium-sized onions, cut into thin rings
  • Sea salt
  • 10 ml (2 tsp) Espelette pepper
  • 125 ml (1/2 cup) all-purpose flour
  • 500 ml (2 cups) gravy
  • 1 baguette bread

Preparation

  1. In a bowl, mix together the shallots, garlic and parsley.
  2. Add half of the olive oil, the mustard and chili. Stir well and set aside.
  3. With the tip of a knife, score the steaks on both sides with diamond-shaped incisions.
  4. In a dish, top the steaks with the marinade.
  5. Rub with your hands to coat the meat well.
  6. Cover and refrigerate for at least 4 hours.
  7. Place the onion rings on a large plate.
  8. Sprinkle with salt and chili.
  9. Let rest for 10 minutes.
  10. Preheat the barbecue to maximum heat, 290°C (550°F).
  11. In a skillet, heat the rest of the oil over medium-high heat.
  12. Flour the onion rings.
  13. Fry in small batches and place on paper towel. Keep warm.
  14. Remove the steaks from marinade, discarding the excess marinade.
  15. Season with salt.
  16. Grill the meat covered for 3 to 4 minutes on each side for rare doneness.
  17. Let rest for 5 minutes.
  18. Meanwhile, in a saucepan, heat the sauce over medium heat.
  19. Cut the baguette into 4 pieces and cut each piece open lengthwise.
  20. Place on the grill for a few seconds to heat up slightly.
  21. Cut the meat into thin slices.
  22. Place half of the fried onions at the bottom of the sandwiches, then top with the meat and finish with the rest of the onions.
  23. Close the sandwiches.
  24. Serve immediately with gravy and homemade fries.
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