Steak Sandwich

Method

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1. Heat the butter and oil in a large frying pan over medium-low heat. Add the onions and cook for 20 minutes, stirring often, until soft and deep golden. Stir in the sugar and balsamic and cook for 2 minutes more. Set aside.

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2. Stir the mayonnaise and mustard together.

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3. Season the steaks with the salt and pepper. Heat the oil in a frying pan over high heat until it just begins to smoke and sear the steaks for 2 to 3 minutes per side for medium-rare.

   Mark done Start 2 min timer

4. Rest the steaks on a board for 5 minutes, then slice across the grain.

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5. Toast the cut sides of the rolls in the dry pan or under the grill until golden.

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6. Spread the base of each roll with mustard mayonnaise, then layer the rocket, tomato, steak, onions and cheese. Add the barbecue sauce, put the lids on and press down.

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Chef’s Tips

• Cut steaks thin, about 1.5 cm. Thick steaks are hard to bite through in a sandwich.
• Rest the meat before slicing, or the juices will soak the bread.
• Toast the rolls. It gives a crisp barrier between the bread and the juices.

Pairing Suggestions

• Thick-cut chips
• A green salad
• A cold beer

Storage & Reheating

Best eaten at once. Keep the cooked steak and onions separately in the fridge up to 2 days and assemble fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.