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Open-Faced Steak Sandwich with Caramelized Onion and Tomato Relish – Hearty, Savory, and Satisfying

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A hearty and savory open-faced sandwich layered with juicy slices of steak, sweet caramelized onions, and a tangy tomato relish—perfect for a satisfying lunch or casual dinner.

Ingredients

Scale
  • 1 lb flank or skirt steak
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large onions, thinly sliced
  • 1 teaspoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon olive oil (for relish)
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 4 slices rustic bread (sourdough or ciabatta), toasted
  • Fresh arugula or baby greens (optional)

Instructions

  1. Season steak with salt and pepper. Let it rest at room temperature for 15–20 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side (for medium-rare), or until desired doneness. Let rest before slicing thinly against the grain.
  3. In a separate pan, melt butter over medium heat. Add onions and cook for 15–20 minutes, stirring occasionally, until deeply golden. Add brown sugar and balsamic vinegar, cook 2 more minutes, then remove from heat.
  4. For the relish, toss cherry tomatoes with 1 tsp olive oil, red wine vinegar, and oregano. Season with salt and pepper.
  5. To assemble, top toasted bread with a handful of arugula (optional), sliced steak, caramelized onions, and a spoonful of tomato relish.
  6. Serve immediately while warm.

Notes

  • Flank or skirt steak works well, but ribeye can be used for extra richness.
  • Make onions and relish ahead to save time.
  • Try with goat cheese or provolone for extra creaminess.

Nutrition

Keywords: steak sandwich, open-faced sandwich, caramelized onion, tomato relish, hearty lunch, steak toast

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