I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.
Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure. Who doesn't like mushrooms sautéed with steak?
To fire up the grill with this steak,
1 cup cola
1 cup ketchup
1/4 cup steak sauce, such as A.1.
Juice and zest of 1 lemon
1/2 teaspoon ground ginger
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
4 garlic cloves, smashed and finely chopped
1 loaf Italian bread, cut at an angle into 1-inch-thick slices
2 large red onions, cut into 1/2-inch-thick slices
Three 14-ounce bone-in rib-eye steaks
Extra-virgin olive oil
- In a medium saucepan over medium heat, bring the cola, ketchup, steak sauce, lemon juice and zest, and ginger to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes. Season to taste with salt and pepper.
- In a small bowl, combine the butter and garlic. Preheat a grill or grill pan to medium heat. Spread the bread slices on both sides with the garlic butter and grill, turning once, until golden, about 5 minutes.
- Brush the onion slices and steaks with olive oil and season with salt and pepper. Increase the heat to medium-high.
- Grill the steak and onions until the steak is cooked to the desired doneness (about 4 minutes on each side for medium-rare) and the onions are softened.
- Slice the steak into thin strips. Top each toast with steak, onions and cola sauce.
- Main Dishes, Beef
- North American