Seared Flank Steak Sandwich with Caramelized Onions and Provolone

What you need

• 500 g (1 lb 2 oz) flank steak, trimmed of surface fat
• 3 tbsp olive oil
• 2 large yellow onions, about 400 g (14 oz) total, halved and thinly sliced
• 8 slices provolone
• 4 crusty rolls, ciabatta or hoagie style, about 20 cm (8 in) long
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the onions and a good pinch of salt.

2. 2

   Cook the onions, stirring often, until soft and deep golden, 20-25 min. Add a splash of water whenever they start to stick. Scrape them into a bowl.

3. 3

   Pat the steak dry with paper towels. Season both sides generously with salt and pepper.

4. 4

   Wipe out the pan and heat it over high heat with the remaining oil until the oil shimmers.

5. 5

   Sear the steak 4-5 min per side, until well browned and 55 °C (130 °F) in the thickest part for medium-rare.

6. 6

   Move the steak to a board and rest it for 10 min. Heat the grill to high in the meantime.

7. 7

   Split the rolls lengthwise, leaving one side attached, and toast them cut side up on a tray for 1-2 min.

8. 8

   Slice the steak as thinly as you can across the grain, cutting at a slant.

9. 9

   Pile the steak and onions into the rolls, then lay 2 slices of provolone over each filling.

10. 10

    Slide the open rolls under the grill for 1-2 min, until the provolone melts and bubbles. Pour any resting juices from the board over the meat, close the sandwiches and serve hot.

Imported from girlcarnivore.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.