Preparation:
Place the onions, along with the oil, vinegar, sugar, salt and curry in a nonstick skillet; stir, cover with a lid and cook over low heat for approximately 6 to 8 minutes, or until cooked but still firm to the bite. Remove from the heat and toss with the parsley. Set aside.
While the onions are cooking, prepare the black bean spread. Place all the spread ingredients in a food processor and blend until smooth and creamy. Set aside. (The spread may be covered and stored in the refrigerator for up to 1 week.)
Prepare a grill or preheat the broiler. Lightly brush the beef with oil, sprinkle with salt and pepper, and grill or broil to the desired doneness, approximately 2 to 3 minutes each side for rare to medium rare. Slice across the grain on a slight diagonal.
To assemble the sandwiches, toast the English muffin halves, then slather some of the Black Bean Spread on both sides. Top each sandwich with some lettuce leaves, tomato slices, sliced beef, and wilted onions. |
