Baguette with Flank Steak and Balsamic Caramelized Onions
By: Club House Kitchens
Made With:
Small slices of baguette toasted with olive oil and thyme, topped with thin slices of just-seared flank steak and a compote of balsamic vinegar caramelized onions.
Small slices of baguette toasted with olive oil and thyme, topped with thin slices of just-seared flank steak and a compote of balsamic vinegar caramelized onions.
Key products
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Place slices of baguette on a parchment lined baking sheet. Brush with 1 tbsp (15 mL) olive oil. Sprinkle with thyme and season with salt and pepper. Bake 4-5 minutes until bread is golden brown. Set aside.
- Heat 1 tbsp (15 mL) olive oil in a medium-sized frying pan over medium-low heat. Add the onions and brown for 15-20 minutes, stirring occasionally. Season with salt and pepper and mix in balsamic vinegar. Set aside.
- Prepare gravy according to package directions.
- Season the flank steak with salt and pepper. Heat vegetable oil in a medium-sized frying pan over medium-high heat. Brown the steak for 2 minutes per side. Place steak on a lined baking sheet and bake 4-5 minutes, until medium rare (145°F/63°C). Brush with prepared gravy and let sit 5 minutes.
- Cut steak into 12 slices. Divide caramelized onions between baguette slices. Top with flank steak and a drizzle of remaining gravy. Garnish with parsley.
