Marinated Steak with Melted Onions on a Panini

A marinated steak sandwich is a fantastic option for dinner. Pair with a simple salad and dinner is ready. Step out of your steak-comfort zone and take the time to marinate value-priced steaks like Sirloin Tip or Inside Round Marinating Steak.

 

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 tbsp (30 mL0 BULL'S-EYE barbecue sauce
 4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing, divided
 4 cloves garlic, minced
 Pepper and kosher salt
 1 lb (450 g) Sirloin Tip or Inside Round Marinating Steak (1 inch thick)
 1 1 sweet onion, sliced
 4 baguettes or Panini buns, sliced
 Arugula
1

Combine barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

2

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

3

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.

4

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

Cooking Tip
5

Marinating Steaks: to maximize tenderness grill them to MEDIUM and carve in thin slices across the grain to maximize tenderness. Like a piece of wood, meat has a grain to it – referring to the direction of the muscle fibres. Cutting across the muscle fibres, (or grain) shorten them, making the meat more tender to eat.

Marinating Tip
6

Discard any 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.

Myth Buster
7

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

Ingredients

 2 tbsp (30 mL0 BULL'S-EYE barbecue sauce
 4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing, divided
 4 cloves garlic, minced
 Pepper and kosher salt
 1 lb (450 g) Sirloin Tip or Inside Round Marinating Steak (1 inch thick)
 1 1 sweet onion, sliced
 4 baguettes or Panini buns, sliced
 Arugula

Directions

1

Combine barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

2

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

3

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.

4

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

Cooking Tip
5

Marinating Steaks: to maximize tenderness grill them to MEDIUM and carve in thin slices across the grain to maximize tenderness. Like a piece of wood, meat has a grain to it – referring to the direction of the muscle fibres. Cutting across the muscle fibres, (or grain) shorten them, making the meat more tender to eat.

Marinating Tip
6

Discard any 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.

Myth Buster
7

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

Marinated Steak with Melted Onions on a Panini
1 reply

Comments are closed.