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 with salt and pepper and add vinegar. Cook until vinegar is almost evaporated. Set onions aside; keep warm.
Rub hanger steak with oil, salt and pepper. Grill or saute until medium rare. Let steak rest for 5 to 7 minutes. Slice across the grain into ¼” slices.
Place steak slices on the toasted roll; top with onions and cheese. Place sandwich in a hot oven for 3-4 minutes. Serve hot.