French steak frites burrito

Cook diced onions in butter and olive oil 10 to 15 minutes until they start to caramelize, sweeter and golden; set aside.

Rub the hanger steak with olive oil, kosher salt and fresh ground pepper on both sides.

Grill, turning every minute and a half to two minutes for even cooking, pulling the smaller pieces first, to medium-rare.

Slice thin against the grain so the burrito has no large chunks of meat.

On a hot tortilla layer mayo and Dijon, the frites tossed with butter, parsley and pepper, the steak, the caramelized onions and shredded Gruyere; roll and cut.