From: Chef Jeff Orr, Cocoliquot, Madison, WI. Yield: 1 serving. 1 red onion, very thinly sliced as needed, soybean oil or other neutral oil to taste, salt and pepper 2 Tbsp. sherry vinegar 1 4- to 6-oz. hanger steak, split and trimmed 2 crusty sandwich rolls, such as ciabatta, split, buttered and toasted 4 oz. Roth Käse Horseradish Havarti Cheese, sliced Saute onions slowly in oil until lightly browned, approximately 25-30 minutes. When caramelized, turn heat to high, season ...
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