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.