Steak, Boursin & Crispy Onion Sandwiches

Servings: 2

For the Homemade Crispy Onions:

• ½ White Onion, thinly sliced
• 1 cup All Purpose Flour
• 2 tsp. Sweet Paprika
• 1 tsp. EACH: Salt, Black Pepper, Garlic Powder
• 2 cups Frying Oil

For the Steak Sandwich:

• 1 Baguette or Ciabatta
• 1 tbsp. Olive Oil
• 6 oz. Verde Farms 100% Grass-fed Organic Beef Filet Mignon, or Verde Farms Sirloin or Ribeye
• 1 tbsp. Butter
• 1 tbsp. Fresh Rosemary
• 3-4 tbsp. Boursin Cheese
• ½ cup Baby Arugula
• (Optional) Grated Parmesan, for garnishing

1. Let the steak sit at room temperature for 20-30 minutes.
2. In the meantime, you could make the crispy onions. Heat up the frying oil over medium to medium-high heat to 400F.
3. Toss the flour and spices in a large bowl. Add the thinly sliced onions and toss to combine.
4. Add the battered onions to the frying pan. Fry 3-5 minutes, or until crispy and golden.
5. Use a slotted spoon to remove the crispy onions to a plate lined with paper towels to drain any excess oils. Sprinkle with salt to taste.
6. Preheat oven to 400F. Heat up a cast iron skillet over medium high heat for 2-3 minutes, until hot.
7. Generously season the steak with salt and black pepper on both sides, then add to the hot skillet.
8. Add the butter and fresh rosemary to cook 2-3 minutes on each side.
9. Carefully transfer the skillet into the oven to finish cooking another 3-4 minutes, or until desired wellness. (This is for medium rare steaks.)
10. Let the steak rest 10 minutes before slicing thin.
11. To assemble, slice the baguette or ciabatta in half lengthwise. Drizzle with olive oil and broil 3-4 minutes, until toasted.
12. Slather the boursin cheese on the bottom slice.
13. Layer with the baby arugula, thinly sliced steak, crispy onions, and (optional) grated parmesan to enjoy!