Categories: Sandwiches/Wraps

Ingredients

• 3 tbsp. olive oil, divided
• 4 cups chopped sweet onion
• 3/8 tsp kosher salt, divided
• 2 tbsp. light brown sugar
• 1/4 cup white balsamic vinegar
• 1 tsp chopped fresh thyme
• 8 oz. flank steak
• 1/4 tsp black pepper
• 4 sourdough bread slices, toasted
• 1 oz. baby arugula
• 2 oz. goat cheese, crumbled

Directions

1. Heat 2 tbsp. olive oil in a large skillet over medium-low. Add onions and salt; cook 25 minutes or until deep golden brown. Add sugar; cook 2 minutes, stirring occasionally. Stir in vinegar and thyme; cook 3 minutes, stirring frequently. Place onion mixture in a bowl.

2. Increase heat to medium-high. Add 2 tsp oil to pan. Sprinkle steak with remaining salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

3. Spread about 1/4 cup onion mixture over each bread slice. Top evenly with steak, arugula, and goat cheese; drizzle evenly with remaining 1 tsp olive oil.

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