Bistro Steak Sandwiches – Memorial Day is Grilling Day!

“Gentlemen, start your engines!” Just two weeks away, Memorial Day kicks off the BBQ season with a bang, giving us an epic three-day weekend to enjoy a backyard feast or simple siesta. Jumpstart your grilling adventure with a new series we’ve called, “Memorial Day is Grilling Day,” featuring vivacious recipes to get your culinary motor running. First off is Bistro Steak Sandwiches with caramelized onions and basil-balsamic mayonnaise. Rich and sweet, these sandwiches are perfect for that backyard feast around the pool with friend and family.

Begin by sautéing the yellow onions with olive oil and salt to bring out the natural sweetness and savory goodness. The mayonnaise is a sweet and tangy simple combination of mayonnaise, minced garlic, fresh basil, and balsamic vinegar. Once these are prepared, the steak can be grilled, sliced, and served in minutes for freshness. Skirt or Flank steak is recommended because of their thin cut and they get a beautiful char quickly. Served on toasted buns, these steak sandwiches are a hearty and sweet work of magic. Plan on tripling this recipe so there is plenty to last through the day. So, gentlemen start your grill, ‘cause Memorial Day is Grilling Day!

Serves: 4

Bistro Steak Sandwiches Ingredients

  • 4 Hamburger Buns (French-style if available)
  • 2 lbs. Skirt/Flank Steak
  • ¼ Cup Extra Virgin Olive Oil
  • Kosher Salt
  • Fresh Cracked Pepper
  • Caramelized Onions (see below)
  • Basil-Balsamic Mayo (see below)

Caramelized Onions

  • 2 Large Yellow Onions, thinly sliced
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Teaspoon Kosher Salt

Basil-Balsamic Mayo

  • 1 Cup Mayonnaise
  • 1 Clove Garlic, finely minced
  • ¼ Cup Fresh Basil, julienned
  • 2 Tablespoons Balsamic Vinegar

Bistro Steak Sandwiches Directions

  1. Caramelized Onions: Add ingredients into a skillet over medium low heat. Cook onions for 25 – 35 minutes, stirring often until browned and tender.
  2. Basil-Balsamic Mayo: Whisk together ingredients in a mixing bowl until thoroughly combined. Cover and keep chilled until ready to serve.
  3. Preheat a grill or grill pan over medium-high heat. Slice buns and cook cut-side down over direct heat until slightly charred and toasted.
  4. Meanwhile, coat the skirt steak in oil and season liberally with salt and pepper. Add the steaks to the grill over direct heat and cook for 2 – 3 minutes on each side for medium rare/medium (depending on the thickness).
  5. Remove steaks from grill, allowing them to rest for 4 – 5 minutes before slicing.
  6. Next, thinly slice the steaks on the bias and across the grain every ¼ inch or so.
  7. Pile the sliced steak high on the bottom side of the bun, while generously coating the top side of the bun with the mayo and onions. Top off the sandwich and serve immediately.

Taken from

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