Adorned steak on a sandwich makes an elegant statement. 


1-1/2 lb sirloin or strip loin steak
3 tbsp Black Mission Fig dark balsamic
1 tbsp Garlic olive oil
1 teaspoon black pepper, plus more for seasoning
1/2 cup fresh EVOO (more for drizzle)
 Kosher salt
Fresh herbs, stems removed (thyme, basil or oregano) or arugula
2 cups caramelized onions (recipe here)
1/2 cup homemade Aioli (recipe here)
6 slices of crusty bread or 3 crusty rolls, sliced in half
OPTIONAL: Brie Cheese in 1/4-inch slices or Chimichurri sauce



Pat dry steak. On a cutting board, cut steak crosswise in 1/8-inch thick slices. Lay flat and cover with plastic wrap. Pound slices to 1/16-inch thick. Set aside. In a large bowl, place oils and balsamic. Add meat and toss to coat evenly, pressing mixture into meat. In large cast iron pan heat 4 tbsp olive oil on medium (300 degrees). Add half of the sirloin, season with salt and pepper. Cook, stirring to break up the pieces of meat, until golden brown and cooked through, about 3 minutes. Remove from pan and set aside. Repeat with the rest of the meat and set aside the total batch. Heat oven to 375 degrees. On a baking sheet place bread. Drizzle with olive oil. Place in oven for 3 to 4 minutes. Remove from oven. Place meat in thin layers on the bottom slice. If using cheese, place a single layer on beef. Then place under broiler for one minute. Repeat with rest of meat and cheese. Remove and add caramelized onions, then serve immediately. If using Chimichurri sauce spread generously but evenly on beef. Then, add a generous layer of caramelized onions. Serve open face with knife and fork or cover with slice of toasted bread. Serve with Black Mission Fig balsamic and fresh extra virgin olive oil on the side for dipping.