Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Spanish Beef Dips with Caramelized Manchego Onions

Spanish Beef Dips with Caramelized Manchego OnionsRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 teaspoon brown sugar, packed
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper

1 (13.75 to 14.5-ounce) can ready-to-serve beef broth
1 tablespoon brown sugar, packed
1 tablespoon smoked paprika
1 teaspoon adobo sauce

1 tablespoon olive oil
1 medium Spanish onion, cut in half, thinly sliced (3 cups)
1 tablespoon brown sugar, packed

2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
1 loaf (1 pound) ciabatta bread
1/4 cup shredded manchego cheese
1 tablespoon minced fresh cilantro

Cooking Directions:

  1. For Seasoning: Combine ingredients; press evenly onto beef steaks. Set aside.
  2. For Jus: Combine ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to 18 minutes or until liquid is reduced to 1 cup
  3. 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, packed; continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.
  4. Heat 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.
  5. Preheat broiler.
  6. Cut bread loaf in half crosswise; cut each half crosswise in half forming quarters. Split each quarter horizontally in half. Place cut sides up on rim medium metal baking sheet so surface of bread is 3 to 4-inch from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.
  7. To Assemble: 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 jus.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 605; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 76mg; Total Carbs: 69g; Fiber: 4g; Protein: 34g; Sodium: 1309mg.

Recipe and photograph courtesy of The Beef Checkoff.