Open-Faced Steak Sandwiches on Garlic Bread with Pickled Red Onions

(Adapted from Bobby Flay)

This was a meal that was built from whatever we had left in the fridge. (Or because we were too lazy/broke to go grocery shopping...).

It has since become a solid staple dinner in our home. Our roommates even make it. Simple, delicious, and green (ish). 

(Serves 4)

Ingredients:

• 2-3 lbs of sirloin steak, trimmed
• Your favorite BBQ sauce
• Texas Toast, recipe follows
• Pickled Red Onions, recipe follows
• Arugula

Grilled Texas Toast:

• 1 teaspoons canola oil
• 2 cloves garlic, smashed and chopped to a paste
• 1 stick unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 8 pieces of thickly sliced french or sourdough bread
• 2 tablespoons finely chopped flat-leaf parsley

Pickled Red Onions:

• 3/4 cups red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon mustard seeds
• Kosher salt
• 1/2 red onion, halved and thinly sliced

Directions:

1. Marinate steak in BBQ sauce for at least 30 minutes, or overnight for best results.
2. Preheat grill at a low temperature.
3. Grill on low, flipping every 10 minutes or so and basting with BBQ sauce, until meat has reached an internal temperature of 145 (for medium-rare). 
4. Place meat on a plate, cover with foil, and allow to rest for 10 minutes.
5. Slice meat against the grain into thin slices.
6. Lay out Texas toast, and then layer arugula, meat, and onions onto each slice.
7. Drizzle with BBQ sauce and serve!

Grilled Texas Toast:

1. Preheat the grill to medium-high.
2. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly.
3. Stir in the butter and season with salt and pepper.
4. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.

Pickled Red Onions:

• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute.
• Transfer to a small bowl and let cool for 10 minutes.
• Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours