SPANISH BEEF DIPS WITH CARAMELIZED MANCHEGO ONIONS (NUEVO LATINO BEEF DISHES)

Spanish Beef Dips with Caramelized Manchego Onions (Nuevo Latino Beef Dishes) image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

Previous Next

1 teaspoon brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon chipotle pepper sauce
1 tablespoon olive oil
1 medium Spanish onion, cut in 1/2, thinly sliced (3 cups)
1 tablespoon brown sugar
1 loaf (1 pound) ciabatta bread
1/4 cup shredded Manchego cheese
1 tablespoon freshly minced cilantro leaves

Steps:

Combine seasoning ingredients; press evenly onto beef steaks. Set aside.
Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup.
Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat, sprinkle with brown sugar and continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
Heat the same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.
Preheat broiler.
Cut bread loaf in half crosswise; cut each half crosswise in 1/2 forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for dipping. Sprinkle cilantro over au jus.