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Grilled Steak and Roasted Red Onion Ring Sandwiches

This wonderful, hearty sandwich is great for a picnic lunch.


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1/2 cup red wine vinegar

1/4 cup low-sodium soy sauce

1/4 cup olive oil

2-1/2 pounds sirloin, 1-inch-thick, (top round or flank steak)


4 medium red onions, peeled and cut into 1/4-inch-thick rings

2 tablespoons olive oil

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Salt and freshly ground black pepper, to taste

12 slices rye bread

Mayonnaise or mustard

Boston or Bibb lettuce, coarsely shredded.

Combine the vinegar and soy sauce in a small bowl. Whisk in the olive oil. Place the steak in a large glass or ceramic baking dish and pour the marinade over it. Cover and refrigerate for up to 3 hours, or overnight. Turn steak occasionally.

Prepare a gas or charcoal grill.

Grill steak over medium-hot coals for 4 to 5 minutes to a side for rare; 6 to 7 minutes for medium. Baste with the marinade during grilling. Remove steak to a cutting board and thinly slice on the diagonal. Cover the meat and refrigerate to chill.

To prepare the onion rings, pre-heat oven to 350 degrees F. Place sliced onions in a roasting pan. Toss with 2 tablespoons olive oil and salt and pepper. Roast the onions until fork-tender, about 1 hour.

To assemble the sandwiches, generously spread the bread with the mayonnaise or mustard. Divide the sliced steak between 6 of the bread slices and cover it with the roasted onion rings. Top with the shredded lettuce and the remaining bread and cut the sandwiches in half. Makes 6 sandwiches.

- From 'Picnics' by

Barbara Scott-Goodman, Chronicle Books

(c) Copyright 1999. The Christian Science Publishing Society

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