Steak and Caramelized Shallot Sandwich

Ingredients

• 2 pieces Ciabatta bread or small rolls (Lightly toasted)
• 400 g Steak (ribeye or sirloin) (About 2 cm thick cut, at room temperature)
• 5 units Shallots (Peeled and cut in half lengthwise (≈2 cm thick))
• 30 g Butter (Unsalted butter, cut into small dice)
• 1 tbsp Olive oil (For cooking the steak and shallots)
• 1 tsp Brown sugar (turbinado) (Helps caramelize the shallots)
• ½ tsp Sea salt (Seasoning for the steak)
• ¼ tsp Freshly ground black pepper (Seasoning for the steak)
• 1 tsp Dijon mustard (To spread on the bottom bread)
• 1 tbsp Reduced balsamic vinegar (balsamic glaze) (A drizzle over the shallots before closing the sandwich)
• 2 leaves Romaine lettuce (For crunch and freshness)
• A pinch Fleur de sel (Finishing just before closing the sandwich)

Instructions

1. Prepare the shallots

   Peel the shallots, cut them in half lengthwise to obtain pieces about 2 cm thick.

   Time: PT2M

2. Caramelize the shallots

   Heat the pan over medium heat, add the butter and olive oil. As soon as the butter foams, place the shallots cut side down, sprinkle the brown sugar and cook for 5 minutes without stirring, until they are golden and lightly caramelized.

   Time: PT5M

   Temperature: Moyen

3. Season the steak

   Sprinkle the steak with sea salt and black pepper on both sides.

   Time: PT1M

4. Cook the steak

   In the same pan (or a second one if you prefer), add a drizzle of olive oil if needed. Sear the steak 2 to 3 minutes each side over medium‑high heat for medium doneness (or adjust according to thickness). Remove from heat and let rest 2 minutes under a sheet of aluminum foil.

   Time: PT6M

   Temperature: Moyen‑vif

5. Toast the bread (optional)

   Cut the breads in half, place cut side down in the hot pan for 30 seconds to 1 minute to lightly brown.

   Time: PT1M

   Temperature: Moyen

6. Assemble the sandwich

   On the lower half of the bread, spread Dijon mustard. Add a lettuce leaf, place the sliced steak, distribute the caramelized shallots, drizzle with reduced balsamic vinegar, sprinkle a pinch of fleur de sel and close with the top half of the bread.

   Time: PT2M

7. Serve

   Place the two sandwiches on a plate, serve with a small green salad if desired.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ciabatta bread or small rolls: Baguette, Whole grain bread
• Instead of Steak (ribeye or sirloin): Rump steak, Beef filet
• Instead of Shallots: Thinly sliced red onion
• Instead of Butter: Margarine, Olive oil
• Instead of Olive oil: Sunflower oil, Duck fat
• Instead of Brown sugar (turbinado): White sugar, Honey
• Instead of Sea salt: Fine salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Dijon mustard: Whole grain mustard
• Instead of Reduced balsamic vinegar (balsamic glaze): Reduced red wine vinegar
• Instead of Romaine lettuce: Lamb's lettuce, Young spinach
• Instead of Fleur de sel: Sea salt

Equipment Needed

• Frying pan (20‑25 cm)
• Chef's knife
• Cutting board
• Spatula or wooden spoon
• Kitchen tongs
• Serving plate
• Measuring spoon (tsp and tbsp) (optional)

Critical Steps — Do Not Skip

• Caramelize the shallots without burning them
• Cook the steak at the right temperature and let it rest

Chef Tips from the Video

• Use high‑quality butter (unsalted butter with 82 % fat) for better caramelization.
• Let the steak rest uncovered on a rack to prevent steaming.
• Sprinkle the fleur de sel at the very end to keep its crunch.

Troubleshooting

Storage

Refrigerator: Caramelized shallots keep for 3 days in an airtight jar. Cooked steak keeps 2 days in the refrigerator, but the sandwich is best eaten immediately.

Freezer: Raw steak can be frozen for 2‑3 months. Caramelized shallots freeze for 1 month.

Room temperature: Assembled sandwich should not stay more than 2 hours at room temperature.

Make-Ahead Tips

• Caramelized shallots can be prepared 1‑2 days ahead and kept in the refrigerator.
• The steak can be cooked ahead, then gently reheated over low heat or in the microwave before assembly.