Open Face Steak Sandwich with Balsamic Mushrooms & Onions

Name: Open Face Steak Sandwich with Balsamic Mushrooms & Onions
Prep time: 10 min
Cook time: 18 min
Ingredients: 8 slices garlic ciabatta, (about 3/4-inch thick); 3 tablespoons olive oil, (divided); 1 small sweet onion, (thinly sliced); 1 8-ounce package sliced mushrooms; 1 pound skirt or sirloin steak, (sliced into 3/4-inch thick slices); 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh thyme

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Prep Time: 10 minutes

Cook Time: 18 minutes

Servings: 4

Author : Lauren

ciabatta mushrooms onions

Open Face Steak Sandwich with Balsamic Mushrooms & Onions

Ingredients

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8 slices garlic ciabatta, (about 3/4-inch thick)3 tablespoons olive oil, (divided)1 small sweet onion, (thinly sliced)1 8-ounce package sliced mushrooms1 pound skirt or sirloin steak, (sliced into 3/4-inch thick slices)2 tablespoons balsamic vinegar2 tablespoons chopped fresh thyme

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Instructions

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Step 1

Brush both sides of ciabatta slices lightly with 1 tablespoon olive oil. Lightly toast slices in oven or toaster oven until golden.

Step 2

Heat remaining 2 tablespoons olive oil in large nonstick skillet over medium heat. Add onion and season with salt and cook stirring occasionally, until onion is softened, about 4 minutes. Add mushrooms and cook until softened, about 3 minutes. Increase heat to medium high, add balsamic vinegar and cook, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Stir in thyme. Remove from skillet and keep warm.

Step 3

Heat same skillet over medium-high heat. Cook steak in 2 batches, stirring frequently, until browned outside and desired doneness inside.

Step 4

To serve, arrange steak over toasted ciabatta and top with mushroom mixture. Garnish with additional thyme if desired.