Steak and Caramelized Onion Sandwiches

Ingredients:

• 700 gr. Sirloin steak without bone
• 1 tbsp. l. olive oil
• 1 tbsp unsalted butter
• 2 sweet onions, thinly sliced
• 1 tbsp fresh thyme
• 1/3 cup lightly salted chicken broth
• 4 long buns, cut in half horizontally
• 2 cups grated Gruyere (about 170°C)
• 2 cups of pickled vegetables

Preparation:

1. Preheat the oven to grill mode. Season the steak generously with salt and black pepper.
2. Heat olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium-rare. Transfer the meat to a cutting board and let it rest.
3. Drain any excess fat from the pan and reduce the heat to medium. Melt the butter in the pan, then add the onion, thyme, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the onion begins to caramelize, about 10 minutes.
4. Add the chicken broth and simmer until slightly reduced, about 5 minutes.
5. Meanwhile, trim the steak of excess fat and slice it thinly across the grain. Place the buns, cut-side up, on a baking sheet and broil for about 2 minutes until golden brown.
6. Transfer the tops of the buns to a plate. Arrange the fried onions on the bottom halves, place the steak on top, and sprinkle with Gruyere.
7. Return the sandwiches to the oven and broil until the cheese is melted but not browned, 3 to 5 minutes.
8. Top with the top halves and serve the sandwiches with the pickled vegetables.