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