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Melt-in-your-mouth steak served in a baguette with plenty of honey-mustard onion sauce. Truly a crowd-pleaser.
2 tablespoons Tonnelli Red Wine Vinegar
2 tablespoons Gefen Olive Oil
1/2 cup honey mustard barbecue sauce, divided (I used Hunt’s)
2 to 3 garlic cloves, crushed or 2-3 cubes Gefen Frozen Garlic
1/2 teaspoon salt
pinch of black pepper
2 pounds sandwich steaks
2 tablespoons oil
2 onions, sliced into 1/2-inch thick rings
1/2 head fresh garlic, sliced
salt, to taste
pepper to taste
1 to 2 tablespoons Gefen Cornstarch (see note), dissolved in 1/2 cup water
1 loaf French bread or baguette, sliced open
In a resealable plastic bag, combine red wine vinegar, olive oil, one-fourth cup barbecue sauce, garlic, salt and pepper.
Add sandwich steaks and marinate for two hours.
Heat two tablespoons of oil in a large skillet over medium-high heat; add onions and garlic. Cook until brown and tender, 10 to 15 minutes. Season with salt and pepper.
Remove the meat from marinade and add to skillet. Lower heat, cover, and cook for two hours. During the last 15 minutes, uncover and add remaining one-fourth cup barbecue sauce and cornstarch mixture. Cook until sauce thickens.
Spread meat over sliced open bread or baguette. Top with onions and sauce. Slice and serve.
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