Sandra Djohan


Steak With Caramelized Onion – Jalapeno Sauce

1 table spoon vegetable oil

1 1/2 pounds hanger steak, trimmed

Salt and pepper

2 tablespoons unsalted butter

2 medium yellow onions, thinly sliced (about 5 cups)

2 fresh jalapeño peppers, thinly sliced (see Notes)

2 garlic cloves, thinly sliced

1 tablespoon Worcestershire sauce

2 teaspoons sugar

1/2 cup heavy cream

2 teaspoons apple cider vinegar

4 sturdy rolls, such as Ciabatta, halved lengthwise (see Notes)

4 cups loosely packed salad greens (optional)


  • Heat oil in large skillet over medium-high heat until just smoking.
  • Pat steak dry with paper towels and season with salt and pepper.
  • Cook steak until well browned, 5 to 7 minutes per side.
  • Transfer to cutting board and tent with foil. Reduce heat to medium.
  • Melt butter in now empty skillet.
  • Add onions, jalapeños, garlic, Worcestershire sauce, and sugar and season with salt and pepper.
  • Cook, covered and stirring occasionally, until vegetables are soft and deep golden, 15 to 20 minutes.
  • Stir in cream and any accumulated beef juices and cook just to heat through, about 2 minutes.
  • Adjust seasoning and stir in vinegar.
  • To assemble, slice steak thinly on the bias.
  • Top one side of each roll with optional greens and arrange slices on top.
  • Spoon sauce over steak. Serve warm.
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