Baguette with Flank Steak and Balsamic Caramelized Onions

Small slices of baguette toasted with olive oil and thyme, topped with thin slices of just-seared flank steak and a compote of balsamic vinegar caramelized onions.

15m
Prep time
30m
Cook time
160
Calories
12
Ingredients
12
Servings

What you'll need

Thyme Leaves

Sea Salt Grinder

Black Peppercorn Grinder

Brown Gravy Mix with Club House La Grille Montreal Steak Spice Flavour

Parsley Flakes

Ingredients

Step1
12 slices baguette
2 tbsp (30 ml) olive oil, divided
1/4 tsp (1 ml) Thyme Leaves
Sea Salt Grinder , To Taste
Black Peppercorn Grinder, To Taste
1 white onion, thinly sliced
2 tbsp (30 ml) balsamic vinegar
1 pkg (25 g) Brown Gravy Mix with Club House La Grille Montreal Steak Spice Flavour
5 ozs (150 g) flank steak
2 tbsp (30 ml) parmesan cheese petals
1/2 tsp (2 ml) Parsley Flakes
1 tbsp (15 ml) vegetable oil

Nutrition information (per Serving)

160Calories
10mgCholesterol
350mgSodium
8gProtein
5gTotal Fat
1gFiber
22gCarbohydrates

Preparation

Preheat oven to 400°F (200°C).
Place slices of baguette on a parchment lined baking sheet. Brush with 1 tbsp (15 mL) olive oil. Sprinkle with thyme and season with salt and pepper. Bake 4-5 minutes until bread is golden brown. Set aside.
Heat 1 tbsp (15 mL) olive oil in a medium-sized frying pan over medium-low heat. Add the onions and brown for 15-20 minutes, stirring occasionally. Season with salt and pepper and mix in balsamic vinegar. Set aside.
Prepare gravy according to package directions.
Season the flank steak with salt and pepper. Heat vegetable oil in a medium-sized frying pan over medium-high heat. Brown the steak for 2 minutes per side. Place steak on a lined baking sheet and bake 4-5 minutes, until medium rare (145°F/63°C). Brush with prepared gravy and let sit 5 minutes.
Cut steak into 12 slices. Divide caramelized onions between baguette slices. Top with flank steak and a drizzle of remaining gravy. Garnish with parmesan petals and parsley.

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