Steak and Gruyere Tartine with Caramelized Onion Jam

Steak and Gruyere Tartine with Caramelized Onion Jam ingredients

• 1 large, thinly sliced yellow onion
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 oz, about 1/2-inch thick sirloin steak
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 slices, thick-cut sourdough bread
• 2 oz, grated Gruyere cheese
• 1 cup arugula
• 1 tbsp Dijon mustard

How to make Steak and Gruyere Tartine with Caramelized Onion Jam

1. Begin by caramelizing the onions. Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the thinly sliced large yellow onion and cook slowly for 15-20 minutes, stirring occasionally, until deeply golden brown and very soft.
2. Once caramelized, stir in 1 tablespoon of balsamic vinegar, 1 teaspoon of brown sugar, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for another 2-3 minutes until the liquid has evaporated and the onions are jam-like. Set aside.
3. Pat the 8 oz sirloin steak dry with paper towels. Rub both sides with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
5. Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F for medium-rare).
6. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
7. While the steak rests, lightly toast the two thick-cut slices of sourdough bread. You can do this in the same skillet over medium heat for 1-2 minutes per side, or use a toaster.
8. Spread 1 tablespoon of Dijon mustard evenly over the toasted sourdough slices.
9. Thinly slice the rested steak against the grain.
10. Divide the caramelized onion jam evenly over the mustard-coated sourdough. Arrange the sliced steak on top of the onion jam.
11. Sprinkle 2 oz of grated Gruyere cheese over the steak and onion jam. Place the tartines under a broiler for 1-2 minutes, watching carefully, until the cheese is melted and bubbly.
12. Top each tartine with a handful of fresh arugula just before serving. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.