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Seared Steak & Brie Sandwiches

Winter 2009
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food and drink

BY: Nicole Young

Simple and decadent enough to suit all palates, this lunch entrée combines the savoury flavours of steak, creamy brie and zesty caramelized onions, rounded out with peppery greens and served on rustic ciabatta buns.

2 tsp (10 ml) olive oil
½ tsp (2 mL) each coarse salt and freshly cracked pepper
1 clove finely minced garlic
2 well marbled strip loin steaks, 8 oz (225 g) trimmed

1 tbsp (15 mL) butter
2 large onions, peeled and sliced
2 tsp (10 mL) fresh chopped thyme
1 tbsp (15 mL) balsamic vinegar

6 ciabatta buns
2 tbsp grainy Dijon mustard
6 cups (1.5 L) loosely packed arugula
8 oz (250 g) brie, chilled and cut into ¼ inch (5 mm) slices

1. In a small bowl, whisk together oil, salt, pepper and garlic. Rub all over steaks and leave out at room temperature for 30 minutes.

2. In a large heavy skillet, melt butter over medium-high heat. Add onions and thyme and cook until onions are golden, about 10 minutes. Reduce heat to low, cover and cook, stirring occasionally, until onions are extremely soft and creamy, about 15 minutes. Stir in vinegar. Remove from heat.

3. Meanwhile, heat ovenproof skillet over medium-high heat. When pan is hot, add steaks and sear on both sides until well browned, about 2 minutes per side. Transfer to oven and cook until desired doneness, about 5 minutes for medium-rare. Let rest for 10 minutes before thinly slicing.

4. Slice buns lengthwise and spread mustard over bottom cut side of each. Divide steak over each bottom bun and top with onions, brie and arugula. Cover with bun tops and slice.

Serves 6

What to Serve

LCBO#:355933
$10.95  
LCBO#:335059
$11.95  
200901010.jpg
food and drink

Seared Steak & Brie Sandwiches

Winter 2009

BY: Nicole Young

Simple and decadent enough to suit all palates, this lunch entrée combines the savoury flavours of steak, creamy brie and zesty caramelized onions, rounded out with peppery greens and served on rustic ciabatta buns.

2 tsp (10 ml) olive oil
½ tsp (2 mL) each coarse salt and freshly cracked pepper
1 clove finely minced garlic
2 well marbled strip loin steaks, 8 oz (225 g) trimmed

1 tbsp (15 mL) butter
2 large onions, peeled and sliced
2 tsp (10 mL) fresh chopped thyme
1 tbsp (15 mL) balsamic vinegar

6 ciabatta buns
2 tbsp grainy Dijon mustard
6 cups (1.5 L) loosely packed arugula
8 oz (250 g) brie, chilled and cut into ¼ inch (5 mm) slices

1. In a small bowl, whisk together oil, salt, pepper and garlic. Rub all over steaks and leave out at room temperature for 30 minutes.

2. In a large heavy skillet, melt butter over medium-high heat. Add onions and thyme and cook until onions are golden, about 10 minutes. Reduce heat to low, cover and cook, stirring occasionally, until onions are extremely soft and creamy, about 15 minutes. Stir in vinegar. Remove from heat.

3. Meanwhile, heat ovenproof skillet over medium-high heat. When pan is hot, add steaks and sear on both sides until well browned, about 2 minutes per side. Transfer to oven and cook until desired doneness, about 5 minutes for medium-rare. Let rest for 10 minutes before thinly slicing.

4. Slice buns lengthwise and spread mustard over bottom cut side of each. Divide steak over each bottom bun and top with onions, brie and arugula. Cover with bun tops and slice.

Serves 6

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