Steak and Caramelized Onion Sandwiches

Heritage Style Honey White
Heritage Style Honey White

Here, caramelized onions add sweetness to juicy spice-rubbed flank steak, served on our Honey White Bread with stone ground mustard.



  • ½ lb. Flank Steak
  • 1 Onion, sliced in ¼ inch rings
  • 2 Tbsp. Olive Oil
  • Stone Ground Mustard
  • Arugula or Microgreens
  • 4 slices Canyon Bakehouse Heritage Honey White Bread, toasted

Steak Rub

  • 2 tsp. Black Pepper
  • 2 tsp. Sea Salt
  • 1 tsp. Granulated Garlic
  • 1 tsp. Granulated Onion
  • 1 tsp. Ground Coriander
  • 1 tsp. Dill Seeds (optional)


  1. In a small bowl, combine the ingredients for the spice rub and set aside.
  2. Allow the steak to rest at room temperature for 30 minutes before drying with a paper towel and applying the spice rub to all sides.
  3. Prepare the Grill.
  4. Cook the spice-rubbed steak to medium rare and allow it to rest before slicing.
  5. To caramelize the onions, heat the oil in a large skillet over medium heat.
  6. Place the sliced onions in a thin layer on the bottom of the skillet. Cook for about 5 minutes.
  7. Cover, reduce heat to medium-low, and cook for about 25 minutes, stirring occasionally. Add small amounts of water as needed to avoid sticking.
  8. Once the meat has rested and cooled slightly, cut into ½- inch slices.
  9. Make two sandwiches; assemble the meat, onions and arugula or microgreens between the toasted bread slices, spread with stone ground mustard.


Difficulty: Easy

Prep: 30 min

Cook: 25 min

Servings: 2