We start these tartines (French for toasts, though more familiar to us as open-faced sandwiches) with a simple caramelized onion and balsamic jam. The onions cook down until deep golden and sweet, a great counter to the peppery arugula and tangy goat cheese. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.

Paige Grandjean
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

25 mins
54 mins
Serves 4 (serving size: 1 tartine)


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium-low. Add onions and 1/8 teaspoon salt; cook 25 minutes or until deep golden brown. Add sugar; cook 2 minutes, stirring occasionally. Stir in vinegar and thyme; cook 3 minutes, stirring frequently. Place onion mixture in a bowl.

  • Increase heat to medium-high. Add 2 teaspoons oil to pan. Sprinkle steak with remaining 1/4 teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

  • Spread about 1/4 cup onion mixture over each bread slice. Top evenly with steak, arugula, and goat cheese; drizzle evenly with remaining 1 teaspoon olive oil.

Nutrition Facts

412 calories; fat 19g; saturated fat 5g; protein 18g; carbohydrates 41g; fiber 4g; sugars 16g; added sugar 7g; sodium 430mg.