OPEN-FACE STEAK AND ONION SANDWICHES

Open-Face Steak and Onion Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter, at room temperature
2 onions, thinly sliced
Kosher salt
1 tablespoon plus 2 teaspoons Worcestershire sauce
3/4 cup shredded white cheddar cheese
3 tablespoons ketchup
2 tablespoons yellow mustard
1 tablespoon steak sauce
1 tablespoon mayonnaise
Freshly ground pepper
1 1/2 pounds skirt steak, cut into 4 pieces
4 thick slices crusty sourdough bread
1 bunch watercress, trimmed

Steps:

Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 17 grams, Cholesterol 162 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 46 grams, Sugar 7 grams