Bavette Steak Sandwich

Ingredients:

• 2 lbs of Tangen Draw Bavette Steak
• 4 Ciabatta Buns
• 1 Large Onion
• 1 Can of Chipotle Sauce
• 2 TBLS of Brown Sugar
• 2 TBLS of Butter
• Kosher Salt
• Black Pepper
• Salted Butter
• Avocado Oil
• Potato Chips
• Mayo (for best results use McCormick Lime Mayo)

Directions

1. Take the Bavette out of the fridge at least half an hour before starting so it gets to room temperature. Next, preheat a saute pan to medium high heat while cutting the onion into strips.
2. Once the pan is hot, add a little avocado oil, the butter, and onions to the pan and season to taste.
3. Stir until the onions are soft and reduce the heat to medium low, before stirring the brown sugar and chipotle sauce to the pan. Let it simmer for about 10-15 minutes stirring occasionally.
4. Season the Bavette with salt and pepper on both sides while the onions are simmering.
5. Once the onions are caramelized, move to a serving dish.
6. Set an oven safe pan on high and preheat the oven at 325. Once the pan is hot, add a little bit of avocado oil and sear each side of the Bavette for 3-5 minutes depending on its thickness.
7. Place the pan with the Bavette into the oven for 15-20 minutes for medium rare, depending on the thickness of the cut. When time is up, pull it from the oven and let it rest for 5-10 minutes while you heat up the ciabatta buns in the oven. Be sure to cut against the grain when slicing the Bavette.
8. Grab a ciabatta bun, smear your favorite mayo, add a few Bavette strips and top it with the grilled onions. Serve with your favorite potato chips. Enjoy!