1. Combine Worcestershire sauce, 1 tbsp (15 mL) of the oil, chives, mustard, horseradish (if using) and ¼ tsp (1 mL) pepper in a sealable freezer bag. Pierce steak all over with a fork. Add to bag, turning to coat; seal and refrigerate for at least 2 hours or for up to 8 hours. 2. Discard marinade from meat. Pat steak dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F) for 10 to 12 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest. 3. Brush onion halves all over with remaining oil and place in grill basket. Grill in closed preheated barbecue over medium-high heat (400°F), turning occasionally, for about 10 minutes or until lightly charred all over. 4. Meanwhile, place the garlic Texas toast on a parchment paper-lined baking sheet and bake in preheated 425°F oven for about 3 minutes per side until browned. Immediately top each toast slice with a slice of cheese. Return to heat just to melt the cheese. Spread with mayo/mustard/horseradish to your taste (if using). 5. On a large cutting board, slice the onion lengthwise into thin wedges and carve the steak across the grain into thin 2-inch (5 cm) long slices (like shaved roast beef); season steak and onion all over with salt and pepper to taste. Divide onion and steak slices equally among four toast slices on top of the cheese. Top each with remaining toast with melted cheese on fillings to make 4 sandwiches. Serve each sandwich with a knife and fork.

Knife and Fork Grilled Onion and Marinated Steak Sandwich

Ingredients

Directions

Cuts Used in This Recipe

Flank Steak