French Dip Skirt Steak Pinwheel Sandwich

Ingredients

• 3 red onions, thinly sliced
• 15ml Worcestershire sauce
• 120ml red wine
• outside skirt steak
• salt
• Provolone slices
• 60g mayonnaise
• 5g prepared horseradish
• 3g Dijon mustard
• 1ml Worcestershire sauce
• 2g black pepper
• 480ml beef stock
• 2 large large celery stalks, roughly chopped
• 1 large large carrot, roughly chopped
• 1 onion, roughly chopped
• burger buns, toasted
• Provolone slices

Instructions

1. Preheat the oven to 175°C.
2. Cook the red onions over low heat for 1 hour, until they develop color and lose more than half their volume. Add the Worcestershire sauce and red wine, then cook over low heat for another 30–60 minutes. Reserve some onions for assembling the sandwiches.
3. Tenderize and flatten the skirt steak. Season it with salt, cover it with Provolone, and spread over the non-reserved caramelized onions. Roll it tightly, tie it with kitchen twine in 3–4 places, and cut it into even rounds.
4. Roast the pinwheels at 175°C until their centers reach 49°C, about 18 minutes depending on their size.
5. Sear at least one side of each pinwheel in a very hot pan or on a grill for no more than 1 minute per side.
6. Mix the mayonnaise, horseradish, Dijon, Worcestershire sauce and black pepper.
7. Simmer the beef stock with the celery, carrot and onion until reduced and flavorful, then strain it.
8. Spread sauce on the toasted buns. Add a steak pinwheel, the reserved caramelized onions and another slice of Provolone. Melt the cheese, close each sandwich with more sauce, and serve with the au jus for dipping.