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Steak Sandwich with Quick Pickled Onions and Romesco

This is the ultimate steak sandwich. The creamy Romesco sauce and the quick pickled red onions balance out the flavor. The pops of tangy currants are a fun surprise for your mouth.

Chef Tip: Yes, you will be happy if you rest your steak for a few minutes before you slice it. We won't go into the science here, but it's real, and resting does make for a juicier steak. If you're using a meat thermometer, take the steak out of the pan at 140°F, it'll continue to cook while it's resting.


  • 1 red onion, thinly sliced

  • Apple cider vinegar

  • 1/4 cup currants or raisins

  • Salt

  • Cooking oil

  • 1 lb Hanger or Flank Steak

  • Haven's Kitchen Red Pepper Romesco

  • 1 baguette, cut into 4 equal pieces

  • 2 cups of your favorite greens


Step 1

Preheat your oven to 400°F

Step 2

In a small bowl, add enough vinegar to cover the onions. Add in the currants or raisins and a pinch of salt. Set aside

Step 3

Season your steak liberally with salt while you heat a cast-iron skillet over high heat

Step 4

Drizzle oil in the pan and then lay the steak in the pan and do not move it. Sear on one side until it easily flips, about 3-5 minutes. Flip and cook on the other side for another 4 minutes or so. Remove the steak from the heat and let it rest for 5 minutes

Step 5

While your steak is resting, toast the baguette

Step 6

Slice the steak thinly and build your sandwiches with a squeeze of Romesco, a dollop of the onions & currants, and the greens

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