Grilled striploin sandwich with Boursin and caramelized onions

Boursin
In collaboration
with Boursin
  • Preparation 25 min
  • Cooking 20 min
  • Servings 1 to 2

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Grilled Striploin Sandwich with Boursin Cuisine and Caramelized Onions

  • 1 large yellow onion, halved and thinly sliced

  • Olive oil

  • 1/2 tsp (2.5 ml) dried thyme

  • 2 tbsp (30 ml) white balsamic vinegar

  • 1 striploin steak (300 g / about 1.5 inches thick)

  • 2 tbsp (30 ml) Herbes de Provence

  • 2 tsp (10 ml) coarse salt

  • 1 tsp (5 ml) black pepper

  • Half a ciabatta-style baguette, sliced lengthwise

  • Boursin Cuisine Garlic & Fine Herbs (to taste)

  • Fresh arugula (to taste)

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Preparation

  • In a skillet over medium heat, drizzle in a generous amount of olive oil. Add the onion, thyme, salt, and pepper. Cook gently for about 15 minutes, stirring often. The onions should be very soft but not overly browned. Lower the heat and add more oil if needed.
  • Add the white balsamic vinegar and cook for another 1 to 2 minutes, until almost completely evaporated. Keep warm.
  • Preheat the BBQ to high heat and oil the grates. Brush the striploin with olive oil on both sides. In a small bowl, mix together the Herbes de Provence, coarse salt, and black pepper, then rub the mixture all over the steak.
  • Place the steak on the hot grill and cook for 2 minutes. Rotate it 45 degrees and grill for another 2 minutes to create crosshatch grill marks. Flip the steak and repeat on the other side. Remove from the grill and wrap tightly in aluminum foil. Let rest for 5 minutes, then slice thinly.
  • Lightly toast the ciabatta baguette, if desired. Generously spread Boursin Cuisine on the cut sides of the bread. Add a layer of fresh arugula, then the warm caramelized onions, and finish with slices of grilled steak. Close the sandwich, slice in half, and serve.