Spanish Beef Dips with Carmelized Manchego Onions

When I first moved back to Redding after a 9 year Hiatus, My new husband and I were living a newlywed life.
On my way to get the hubby a birthday gift on the eve of his birthday, the car I was a passenger in, got hit head on by a drunk driver. Back in those days, it wasn't the law to wear a seat belt. A good idea, I now know . I was hurt really bad and had to spend a few weeks in the hospital. Ruptured spleen, torn liver, many broken bones (ribs, foot and arm), and multiple contusions. It took a year before I could even wear a shoe. Those were hard and depressing times for me. Not to mention we had a fire destroy our business and smoke damage our house 2 months earlier.

I had a good friend, bless her heart, who worked down the street from where I lived. Every work day, she would go get lunch and bring it to my house. Together, we would eat and chat and shoot the breeze. I really looked forward to that hour.

Her favorite? French Dip. I think we tried every french dip in town. Many years have passed, and life has taken us down different paths. I only see her once in a blue moon. So in honor of friendships every where, I bring to you this recipe. I just wish I could make it for her. I wish I could make it for you. Its that good!

Spanish Beef Dips with Caramelized Manchego Onions
Recipe courtesy American National CattleWomen, Inc.
created by Patrice Hurd, Bemidji, Minnesota

Seasoning:
1 teaspoon brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper

2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)

Au Jus:
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon chipotle pepper sauce

Onions:
1 tablespoon olive oil
1 medium Spanish onion, cut in 1/2, thinly sliced (3 cups)
1 tablespoon brown sugar

1 loaf (1 pound) ciabatta bread (I used Dutch Crunch Rolls)
1/4 cup shredded Manchego cheese
1 tablespoon freshly minced cilantro leaves

Combine seasoning ingredients; press evenly onto beef steaks. Set aside.

Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup.

Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat, sprinkle with brown sugar and continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.

Heat the same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.

Preheat broiler.
Cut bread loaf in half crosswise; cut each half crosswise in 1/2 forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.

Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for dipping. Sprinkle cilantro over au jus.

Cook's Tip: 1 pound boneless beef top sirloin steak, cut 3/4-inch thick, may be substituted for shoulder top blade (flat iron) steaks. Pan-broil 10 to 13 minutes for medium-rare to medium doneness, turning once.

Cook's Tip: 4 crusty French rolls (about 2 1/2 ounces each), split, may be substituted for ciabatta bread. Toast and fill as directed above.





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