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I’m always in the mood of a good grilled steak, but sometimes you want to make just one dinner that pleases both kids and adults. Sandwich steak is the perfect cut of meat for this dish; as the name implies, it’s perfect in a sandwich. I know it’s a lot to make your own barbecue sauce from scratch when you’re just trying to get dinner out on the table, so I like to doctor up a bottle of store-bought sauce. You won’t need all this barbecue sauce right now, so store the rest in the fridge for later use. This sandwich pairs beautifully with coleslaw, potato salad, and/or grilled corn.
1-1 and 1/2 pound sandwich steaks, cut into strips
2 tablespoons oil, such as Gefen Canola Oil
1 onion, sliced into half moons
baguette, for serving
1 18-ounce bottle plain barbecue sauce, such as Old Williamsburg Original BBQ Sauce
1/4 cup Haddar Brown Sugar
1/4 cup Glicks Ketchup
2 teaspoons molasses
1 and 1/2 teaspoons cider vinegar
1 teaspoon onion powder
1 teaspoon Glicks Hot Sauce
Whisk together the sauce.
Place the steak and half of the sauce in a bag. Let marinate for at least an hour or all day.
When you’re ready to prepare the sandwich, heat oil in a pan over medium heat. Add the onions and cook until caramelized and golden brown. Remove from the pan and set aside.
Cook the steak strips in batches, three to four minutes per side. When the steak strips are all brown, add back in the browned steak, remaining sauce from the marinade, and sauteed onions. Cook for an additional five to seven minutes. Serve in a baguette.
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