Grilled Sliced Hanger Steak on baguette with caramelized onions and Brie

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Rating: 5.0/5 (2 votes cast)
Versailles in Connecticut
Ile de France Brie

For the past 30 years, Versailles Bistro & Pâtisserie has been a popular local restaurant in Greenwich, Connecticut. Versailles is a family-owned institution that continues the tradition of offering authentic French comfort food in a warm setting. We offer seasonal French classics using local harvests and slow cooking methods. Our French pastries are baked in-house and they're delicious.

  • 1 banquette (toasted)
  • 12 oz. Hanger Steak, (marinated 6-12 hours) thinly sliced on a bias.
  • 2 lg. Sweet onions (sliced thin)
  • 8 oz. Ile de France Brie cheese
  • 2 oz. Granola oil
  1. Tenderize Hanger steaks with Jaccard tenderizer.
  2. Sautéing Onions- Heat sauté pan on high, add canola oil and sliced onions.
  3. Keep pushing onions around with a spatula. Do not allow to burn.
  4. When caramelizing starts lower heat to medium and continue to sauté
  5. Until the sugar in the onion turns dark brown, about 20-25 minutes.
  6. Remove from heat.
  7. Pre-heat grill and broiler on high heat.
  8. Put steaks on grill about 5-6 minutes per side
  9. Remove from heat and let rest at room temperature for 15 minutes.
  10. Thinly slice steaks on the bias across the grain
  11. Toast interior of the baguette. Shingle steak onto baguette top with caramelized onion
  12. Then the Brie. Place open sandwich under the broiler until cheese is melted and runny.
  13. Bon a petite


Grilled Sliced Hanger Steak on baguette with caramelized onions and Brie, 5.0 out of 5 based on 2 ratings