Gourmet Steak Panino

Method

1. Remove excess fat from the sirloin steak and render it in a hot barbecue or pan until golden brown on all sides.
2. Once seared, move the steak to the cooler side of the barbecue and cook until the internal temperature reaches 50°C (122°F).
3. While the meat rests, boil the cipolline onions in salted water for 2-3 minutes, then drain.
4. In a pan, melt a knob of butter and sauté the onions with a tablespoon of sugar and a splash of red wine until caramelized.
5. Peel and slice the butternut squash thinly, then grill in the same pan where the steak was seared until charred on both sides.
6. Season the squash with salt, pepper, a drizzle of olive oil, and fresh rosemary.
7. Cut the walnut bread in half and toast it on the barbecue or in a pan until crisp.
8. Spread a generous layer of gorgonzola on both halves of the bread.
9. Place the grilled squash slices on the bottom half of the bread.
10. Slice the rested steak against the grain and arrange the slices over the squash.
11. Season the steak with salt and a few drops of Traditional Balsamic Vinegar of Modena.
12. Top with the caramelized onions and a few slices of fresh Merinda tomato (or any seasonal tomato).
13. Close the panino, press gently, and serve immediately.