Day 7: Steak and Caramelized Onion Sandwich

I know, I know. Another Weight Watchers recipe. Since we planned all of our recipes a week in advance, and we decided within an hour or so to do this blog, we didn’t do a lot of research finding recipes in multiple places. But don’t you worry, more variety coming soon.

Steak and Caramelized Onion Sandwich

Hands-on Prep: 10 min

Cook: 20 min

Serves: 4


  • 1 teaspoon olive oil
  • 3 onions, thinly sliced
  • 2 teaspoons sugar
  • 1/4 teaspoon dried thyme
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (1-pound) flank steak
  • 2 tablespoons Dijon mustard
  • 8 slices rye bread
  • 1 medium tomato, cut int 8 thin slices


  1. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onions, sugar and thyme; cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cook, stirring constantly, until the vinegar evaporates, about 30 seconds. Remove the skillet from the heat.
  2. Meanwhile, spray the broiler rack with nonstick spray and preheat the broiler.
  3. Sprinkle the steak with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; place on the broiler rack. Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145 degrees F for medium, about 4 minutes on each side. Transfer the steak to a cutting board and let stand about 5 minutes. Cut the steak on an angle against the grain into 12 slices.
  4. Spread 3/4 teaspoon of the mustard on each slice of the bread. Divide the steak among 4 of the bread slices, then top each with 2 tomato slices, 2/4 cup of the onions, and a slice of the remaining bread. Cut each sandwich in half and serve at once.

Per serving (1 sandwich): 398 Cal, 12g Fat, 5g Sat Fat, 0g Trans Fat, 54mg Chol, 1,120 mg Sod, 43g Carb, 4g Fiber, 30g Prot, 79mg Calc. POINTS value: 8.

Executive Decisions

  • Oops, we forgot to put the mustard on the bread.
  • I cooked my tomatoes, I’m not really a fan of raw tomatoes
  • Since we still had a few leftover baby portobello mushrooms, we added them in to the onions
  • IMG_3101-ps

  • We used leftover sourdough instead of rye bread
  • We also are still out of sugar, so we used approx. 1 tablespoon of sugar-free honey, which still helped the onions caramelize
  • We toasted the bread in the oven

How was it?

So I was pretty sure I wasn’t going to like this meal at all. And it turned out pretty good. My favorite part of the sandwich had to be the caramelized onions. They were just so sweet and savory at the same time.


Things We Would Change

  • When letting the meat rest, we did it on the cookie sheet we used to cook the steak instead of a cutting board. We think the meat would have retained more of its juice if we had moved it to the cutting board.
  • Kris would have added some provolone cheese.
  • I would have liked to know what it taste like with the mustard




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