Categories: Sandwiches

Ingredients

• 3 tbsp. unsalted butter, at room temp
• 2 onions, thinly sliced
• Kosher salt
• 1 tbsp. plus 2 tsp Worcestershire
• 3/4 cup shredded white cheddar cheese
• 3 tbsp. ketchup
• 2 tbsp. yellow mustard
• 1 tbsp. steak sauce
• 1 tbsp. mayo
• Black pepper
• 1 1/2 lbs. skirt steak, cut into 4 pieces
• 4 thick slices crusty sourdough bread
• 1 bunch watercress, trimmed

Directions

1. Melt 2 tbsp. butter in a large pot over medium heat. Add the onions, 2 tbsp. water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tbsp. water if needed, until the onions are caramelized, 15-20 minutes. Stir in 2 more tbsp. water and 1 tbsp. Worcestershire. Slowly add the cheese, stirring to melt. Cover and keep warm.

2. Meanwhile, combine the ketchup, mustard, steak sauce, mayo, remaining 2 tsp Worcestershire and black pepper in a small bowl.

3. Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.

4. Toast the bread and spread with the remaining 1 tbsp. butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tbsp. of the ketchup mixture and scatter the onions on top.

5. Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.

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