Caitlin Bensel
Active Time
25 Mins
Total Time
54 Mins
Serves 4 (serving size: 1 tartine)

We start these tartines (French for toasts, though more familiar to us as open-faced sandwiches) with a simple caramelized onion and balsamic jam. The onions cook down until deep golden and sweet, a great counter to the peppery arugula and tangy goat cheese. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.

How to Make It

Step 1

Heat 2 tablespoons oil in a large skillet over medium-low. Add onions and 1/8 teaspoon 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.

Step 2

Increase heat to medium-high. Add 2 teaspoons oil to pan. Sprinkle steak with remaining 1/4 teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

Step 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 teaspoon olive oil.

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