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Texas Toast Steak Melt
Andre Lewis

Texas Toast Steak Melt

Thick Texas toast gives this griddle melt enough backbone for sliced steak and jammy onions. Cheddar goes on both sides, which glues the filling in place when you flip. Use medium heat and patience or the bread burns before the center gets hot.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb flat iron steak
  • 1 tsp kosher salt divided
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 8 thick slices Texas toast
  • 8 slices cheddar cheese
  • 4 tbsp unsalted butter softened

Method
 

  1. Season the flat iron steak with 3/4 teaspoon salt and the black pepper.
  2. Heat the oil in a skillet over medium heat and cook the onion with the remaining salt for 10 minutes until soft and deep brown.
  3. Move the onion to a bowl, raise the heat to medium-high and sear the steak for 4 minutes per side until it reaches 145°F.
  4. Rest the steak for at least 3 minutes and slice it very thinly across the grain.
  5. Butter one side of each bread slice, place four slices butter-side down, then layer each with cheddar, steak, onion, more cheddar and a second bread slice butter-side up.
  6. Griddle the sandwiches over medium heat for 3 to 4 minutes per side until the bread is evenly brown and the cheese is melted.