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Grilled Beef Sandwich with Caramelized Sweet Onion Honey-Ginger Mustard, and Watercress

Recipe Categories: All Recipes | Sandwiches & Wraps | BBQ and Grilling

Prep time: 30 min

Cook time: 15 min

Serves: 4

Nutrition Info

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Grilled Beef Sandwich with Caramelized Sweet Onion Honey-Ginger Mustard, and Watercress

Omaha Steaks Ribeye Steaks serve as the perfect foundation for the tangy sauce featured in this recipe for Beef Sandwiches with Carmelized Sweet Onions, Honey-Ginger Mustard, and Watercress. The ribeyes are grilled with only salt and pepper to bring out the natural flavor of the meat, and are then topped with onions sautéed in honey-ginger mustard in this quick and simple sandwich that is packed with zesty flavor.

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Ingredients

Steaks:

4 ea. 7 oz. Omaha Steaks Ribeye Steaks
Salt and freshly ground black pepper, to taste

Honey-Ginger Mustard:

1/2 cup Dijon mustard
1/4 cup honey
1 teaspoon white wine vinegar
1 teaspoon dried ginger
1 teaspoon dried red pepper flakes
1/4 teaspoon salt
1/4 teaspoon paprika

Caramelized Onions:

2 tablespoons olive oil
2 sweet onions, such as Vidalia, sliced
1/2 teaspoon salt
3/4 teaspoon sugar
1/2 tablespoon white wine vinegar

Sandwiches:

8 slices rustic country-style bread; 4 individual crusty rolls; or 1 French-style baguette, 2 feet long, cut crosswise into 4 pieces each 6 inches long
2 to 3 packed cups watercress tops and leaves (about 1 bunch)

Preparation

Place the mustard, honey, vinegar, ginger, pepper flakes, salt, and paprika in a small mixing bowl.
Stir until well blended and thickened.
Set aside.
Prepare the grill.
To prepare the onions, heat the olive oil in a sauté pan and add the onions, salt and sugar.
Saute over medium-high heat for 10 to 12 minutes, or until lightly browned.
Add the vinegar, stir to deglaze the pan, and remove from the heat.
Set aside.
To prepare the steaks, season on both sides with salt and pepper.
Grill over medium-high heat for about 4 minutes per side for medium-rare or about 5 minutes per side for medium.
To assemble the sandwiches, lightly toast the bread slices on the grill or under the broiler. (If using French bread or rolls, cut in half first.)
Spread 4 slices of bread (or the bottom half of each roll) with 1 to 1-1/2 tablespoons of the mustard.
Add the steaks, cover with the caramelized onions, and top with the watercress.
Close the sandwiches and serve.