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Categories:
vegetable oil red onions brown sugar balsamic vinegar cremini mushrooms beef ciabatta wholegrain mustard baby arugula
Viewed: 53 - Published at: a year agoIngredients
- 2 tbsp vegetable oil
- 2 None red onions, thinly sliced
- 1 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- 7 oz cremini mushrooms, thinly sliced
- 4 None beef rib eye steaks (6-7 oz each)
- 8 None thick slices ciabatta
- 1/4 cup wholegrain mustard
- 4 oz pate
- 1 cup baby arugula leaves
Method
- Heat half the oil on a grill pan or large skillet on high heat. Cook the onion, turning constantly, until lightly browned. Sprinkle the onion with the sugar and vinegar and cook, turning constantly, until the onion is caramelized. Transfer to a small bowl and cover to keep warm.
- Heat the remaining oil in same pan. Cook the mushrooms, turning, until browned and tender. Transfer to a small bowl and cover to keep warm.
- Cook the steaks to desired doneness. Cover and let stand while toasting the bread on both sides on the grill pan.
- Spread the bread with the mustard. Sandwich the pate, arugula, mushrooms, steak and onion between the bread slices.
