This sandwich is greedy above all! You need a nice piece of meat, preferably steak, but a flank steak will do just fine. In this recipe, and in all the others, the seasoning of the salad before incorporating it into the sandwich is what will make your sandwich a much tastier lunch, we tend to forget... Onion confit can be made with or without butter, it will depend on your dietary tastes or restrictions, but I advise with. Mustard is truffle mustard in these images, but this is optional. It’s quick to prepare, but it doesn’t take away from the taste of the dish!
Ingredients
Baguette
Flank steak
Mustard (truffle or not)
Arugula salad
Balsamic velvet
Butter
White onion
Instructions
Prepare your onion confit.
Season onions with olive oil over medium-high heat.
When you hear them simmer and hang to the pan (but not too much), add the butter and lower the heat.
Add a lid and let stew.
Prepare the salad seasoning with olive oil, balsamic vinegar, salt and pepper (taste and adjust to your liking).
Sear the meat in a hot pan with olive oil. To have the same cooking on the photos (medium rare) sear it 1 minute and 30 seconds on each side.
Let the meat rest and toast your baguette on the pan in which you cooked the meat (to recover the precious juices).
When the onions are candied and the meat has rested, collect the meat juice from your board with the bread and start the assembly.
Put the mustard, then the onions and the meat, and finish with the salad.
Enjoy!
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