Marinated Steak with Melted Onions on a Panini - Canadian Beef | Canada Beef

Marinated Steak with Melted Onions on a Panini

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Marinated Steak with Melted Onions on a Panini

A marinated steak sandwich is a fantastic option for dinner. Pair with a simple salad and dinner is ready. Step out of your steak-comfort zone and take the time to marinate value-priced steaks like Sirloin Tip or Inside Round Marinating Steak.

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Serving: 4


(30 mL0 BULL’S-EYE barbecue sauce

(60 mL) Greek or Italian style vinaigrette salad dressing, divided

cloves garlic, minced

Pepper and kosher salt

(450 g) Sirloin Tip or Inside Round Marinating Steak (1 inch thick)

1 sweet onion, sliced

baguettes or Panini buns, sliced



Combine barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.

Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.

Pat steak dry with paper towel; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 10 minutes.

Meanwhile, pan-fry onion in remaining dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Marinating Steaks: to maximize tenderness grill them to MEDIUM and carve in thin slices across the grain to maximize tenderness. Like a piece of wood, meat has a grain to it – referring to the direction of the muscle fibres. Cutting across the muscle fibres, (or grain) shorten them, making the meat more tender to eat.

Discard any used marinade or bring it to a boil before using as a dipping sauce. Pat steak dry with paper towel and season before grilling to maximize browning.

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

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