Steak Sandwich with stewed onion and Pomo e Legumi
Ingredients
4 persons
- 2 tablespoons ELVEA Tomato and Bean
- 1 teaspoon mustard
- 2 white onions (about 250 g), cut into thin rings
- 1 tablespoon dried thyme
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
- 4 (gluten-free) bread rolls halved lengthways
- 200 grams of thin steak or minute steaks
- 2 handfuls of arugula
- salt
- pepper
Preparation
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1
The braised onion
Heat the oil in a non-stick pan and gently sauté the onion over a low heat. Season with pepper, salt, and thyme.
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2
After 10 minutes, the onion should be nicely translucent and soft. Deglaze with the balsamic vinegar and let it simmer for another 4 minutes over low heat.
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3
The sauce
Mix the Pomo & Legumi with the mustard, pepper, and salt. For a less spicy result, you can optionally add a small amount of honey.
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4
Meanwhile, heat the grill or grill pan and toast the rolls.
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5
Place the bread rolls next to each other and get all the other ingredients ready so you can easily assemble the rolls later.
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6
The steak
Grill the steak until done in a few minutes and let it rest for a moment. Season with some salt and pepper. Slice the steak into thin strips.
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7
The supreme moment
Keep the grill warm, wipe it clean briefly with a cloth.
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8
Spread the rolls with the tomato sauce and then top with the arugula, steak, and onion.
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9
Put the other half back on the sandwich and grill this for 2 minutes so that the juices mix well.
You can keep the rolls warm in aluminum foil, but they taste best when you can eat them straight away.
Enjoy your meal!
