Venison Steak Sandwich W Caramelized Onions Food

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

STEAK & CARAMELISED ONION SANDWICH

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

VENISON STEAK SANDWICH W/ CARAMELIZED ONIONS

Steps:

• Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
• Mix the mayonnaise with the mustard and season to taste.
• If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
• Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.
• Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
• Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
• Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.

VENISON TENDERLOIN SANDWICHES

Steps:

• In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.

STEAK AND ONION SANDWICHES

Steps:

• Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
• Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
• Sandwich steak and onions between toasted bread.

STEAK SANDWICHES WITH CARAMELIZED SWEET ONIONS

Steps:

• Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.
• Blend garlic and 1/2 cup oil in a blender until combined. Set garlic oil aside.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.
• Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.
• Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.
• Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.
• Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.

CARAMELIZED ONION STEAK SANDWICH

Steps:

• Slice onion into very thin slices, separate rings; set aside.
• Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
• Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
• Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
• Add steak strips with sauces, saute' til medium rare.
• Add beef stock or wine and deglaze pan.
• Simmer 5 minutes.
• Meanwhile, toast bread slices dark brown.
• Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
• Repeat on second plate.