Name: Marinated Steak with Melted Onions
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tbsp (30 mL) 2 tbsp BULL'S-EYE barbecue sauce; 4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing; 4 cloves garlic, minced; Pepper and kosher salt; 1 lb (0.45 kg) Top Sirloin or Inside Round Marinating Steak (1 inch thick); 1 sweet onion, sliced; 4 baguettes or buns, sliced; Arugula

To maximize tenderness of Marinating Steaks, grill them TO MEDIUM and carve in THIN SLICES ACROSS THE GRAIN to serve. More Marinating Tips: DISCARD a used marinade or bring it to a boil before using as a dipping sauce. PAT STEAK DRY with paper towel and SEASON before grilling to maximize browning
10 Minutes

CategorySteak, Sandwiches, BBQDifficultyBeginner

Yields1 Serving

Prep Time5 minsCook Time10 minsTotal Time15 mins

2 tbsp (30 mL) 2 tbsp BULL'S-EYE barbecue sauce

4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing

4 cloves garlic, minced

Pepper and kosher salt

1 lb (0.45 kg) Top Sirloin or Inside Round Marinating Steak (1 inch thick)

1 sweet onion, sliced

4 baguettes or buns, sliced

Arugula

Combine BULL'S-EYE barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.

Pat steak dry with paper towel; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 6 to 8 minutes,turning at least twice, for medium-rare doneness 145°F(63°C) .Let rest for 10 minutes.

Meanwhile, pan-fry onion in dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Ingredients

2 tbsp (30 mL) 2 tbsp BULL'S-EYE barbecue sauce

4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing

4 cloves garlic, minced

Pepper and kosher salt

1 lb (0.45 kg) Top Sirloin or Inside Round Marinating Steak (1 inch thick)

1 sweet onion, sliced

4 baguettes or buns, sliced

Arugula

Directions

Combine BULL'S-EYE barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.

Meanwhile, pan-fry onion in dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Marinated Steak with Melted Onions

Ingredients Directions

Marinated Steak with Melted Onions

Ingredients

Directions

Notes

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