Mac's Meat Sandwich
Recipe courtesy of Shawna McIntyre, Seward Brewing Company
Here is one of my signature sandwiches – it consists of slowly cooked caramelized onions, seared medium-rare flat iron steak and creamy Gorgonzola.
Makes 4 sandwiches
12 oz flat iron steak
4 crusty rolls
2 whole sweet onions, sliced ‘wicked thin’
1/2 stick of butter
2 Tbs of olive oil
8 oz Gorgonzola crumbles
Salt and pepper to taste
Begin by caramelizing the onions: Slice them as thin as possible and sauté them in 2 Tbs of olive oil on low heat. Allow your onions to sweat on low heat for about 45 minutes; this is a long process but so worth it. If you see the onions begin to brown on one side of your pan simply add a splash of water and give them a stir. When your onions are dark and molasses-y in color, sweet and delicious, turn off heat and swirl in the butter, salt and pepper to taste.
Season the flat iron steak with heavy amounts of salt and pepper and olive oil, grill on high to medium rare or your desired temperature.
Toast the rolls on the grill for a few seconds to make them warm.
Slice the steak on the bias into strips, place on rolls, add onions and top with Gorgonzola crumbles.