4 hamburger buns
2 pounds skirt steak
¼ cup Cilantro and Roasted Onion Olive Oil
Fresh cracked pepper
Caramelized onions (recipe below)
Basil-balsamic mayo (recipe below)
2 large yellow onions, thinly sliced
¼ cup olive oil
1 teaspoon Kosher salt
1 cup mayonnaise
1 clove garlic, finely minced
¼ cup fresh basil, julienned
2 tablespoons Traditional Dark Balsamic Vinegar
Bistro Beef Steak Sandwiches
Preheat a grill or grill pan over medium-high heat. Slice buns and cook cut side down over direct heat until slightly charred and toasted. Coat the skirt steak in Cilantro and Roasted Onion Olive Oil and season liberally with salt and pepper. Add the steaks to the grill over direct heat and cook for 2−3 minutes on each side for medium rare. Remove steaks from grill, allowing them to rest for 4−5 minutes before slicing. Thinly slice the steaks across the grain every ¼ inch or so. Pile the sliced steak high on the bottom side of the bun while generously coating the top side of the bun with the basil balsamic mayo and onions. Top off the sandwich and serve immediately.
Put ingredients into a skillet over medium-low heat. Cook onions for 25−35 minutes, stirring often until browned and tender.
Whisk together ingredients into a mixing bowl until thoroughly combined. Cover and keep chilled until ready to serve.