Spanish Beef Dips with Caramelized Manchego Onions
Total Recipe Time: 1 to 1-1/4 hoursPreparation Time: 20 minutesCooking Time: 40 to 55 minutes
Makes 4 servings
Ingredients2 beef Flat Iron Steaks (about 8 ounces each)1 loaf (1 pound) ciabatta bread1/4 cup shredded manchego cheese1 tablespoon minced fresh cilantroSeasoning:1 teaspoon brown sugar1 teaspoon smoked paprika1/4 teaspoon pepperJus:1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth1 tablespoon brown sugar1 tablespoon smoked paprika1 teaspoon adobo sauceOnions:1 tablespoon olive oil1 medium Spanish onion, cut in half, thinly sliced (3 cups)1 tablespoon brown sugar
- Combine seasoning ingredients; press evenly onto beef steaks. Set aside.
- Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup.
- Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat; sprinkle with brown sugar; continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
- Heat same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.
- Preheat broiler. Cut bread loaf in half crosswise; cut each half crosswise in half forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
- Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for dipping. Sprinkle cilantro over jus.
Cook'sTipOne pound beef Top Sirloin Steak, cut 3/4 inch thick, may be substituted for Flat Iron Steaks. Pan-broil 12 to 15 minutes for medium rare to medium doneness, turning once.Cook's Tip: Four crusty French rolls (about 2-1/2 ounces each), split, may be substituted for ciabatta bread. Toast and fill as directed above.
Nutrition information per serving: 605 calories; 20 g fat (7 g saturated fat; 8 g monounsaturated fat); 76 mg cholesterol; 1309 mg sodium; 69 g carbohydrate; 4.4 g fiber; 34 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 5.0 mcg vitamin B12; 6.6 mg iron; 63.3 mcg selenium; 8.8 mg zincThis recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.