• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.

• 1 small white onion, sliced into 1/4-inch rings
• 1/2 cup fresh orange juice (from 2 oranges)
• 1/4 cup fresh lime juice (from 2 to 4 limes)
• 1/4 teaspoon ground cumin
• 2 garlic cloves, crushed
• 1 1/2 pounds flank steak, trimmed of excess fat
• Coarse salt and freshly ground pepper, to taste
• 2 tablespoons unsalted butter, room temperature
• 1 loaf ciabatta (16 inches), split horizontally, halved crosswise
• 6 ounces Gruyere cheese, thinly sliced
• 1 whole dill pickle, thinly sliced crosswise

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