Grilled Marinated Beef Sandwich with Melted Onions

Marinades don’t have to be complicated – just use some ingredients you have on hand from the fridge like barbecue sauce or salad dressing. Melted onions are a sophisticated way to up-scale a simple roast beef sandwich.
Yield 4 Servings Prep. Time 10 min Marinating Time 480 min Cooking Time 20 min Total Time 510 min


Here are the following ingredients:

  • 4 tbsp (60 mL) Greek or Italian-style vinaigrette salad dressing, divided
  • 2 tbsp (30 mL) barbecue sauce
  • 4 cloves garlic, minced
  • 1 lb (500 g) Beef Outside Round Marinating Steak, 1 inch (2.5 cm) thick
  • Kosher salt and fresh ground pepper
  • 1 sweet onion, sliced
  • 1 baguette, cut into 4 pieces, halved lengthwise and toasted
  • Arugula

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine 2 tbsp (30 mL) of the salad dressing, barbecue sauce and garlic in a sealable freezer bag. Pierce steak all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

  2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads for medium-rare 145°F (63°C) at the least.

  3. Meanwhile, pan-fry onion in remaining dressing over medium heat in a skillet, stirring, for about 10 minutes or until soft and golden; set aside.

  4. Transfer steak to a cutting board and let rest for 5 minutes. Carve steak across the grain into thin slices; layer onto bottoms of baguettes and top with the fried onions and arugula; top off with baguette tops.