Happy Friday Night!
I’m in need of some indulgence after a hard week, and I think my ultimate steak sandwich is the only cure (and a glass of rosé of course). I’ve decided to put my feet up and chill out tonight with a movie, and my lovely husband.
I think this is a perfect dish to end the week. I would definitely spend the time over the caramelised onions, as they need a little time to really ramp up the flavour.
Obviously, this isn’t one for the babies, just the grown ups! 😉
Enjoy,
Love, Natalie x
Ingredients:
1 Brown Onion, sliced into rounds
20g Butter
2 tbsp. Olive Oil
1 tsp soft Brown Sugar
2 tsp Balsamic Vinegar
2 Sirloin or Rump Steaks, about 1cm think (pound them down with your fists or a rolling pin between some baking parchment if they are not already 1cm thick)
2 tbsp. American Mustard
4 Slices of Sourdough
Salad, to serve
Method:
- Add the onion, 10g butter and 1 tbsp. olive oil into a pan on a medium to low heat. Allow to cook for a few minutes until the onions just begin to soften. Add the sugar and vinegar and stir through. Allow to cook on a low heat for 30 minutes, stirring occasionally.
- Cut off the fat from steak and add it to a cold pan. Turn the heat up and move the fat around the pan until the juices have all come out. Remove any left over bits of fat that haven’t dissolved.
- Add the rest of the butter and olive oil to a pan and turn the heat up. Add the steaks, brushing with mustard on each side before turning, then frying for a couple of minutes on each side, to cook to your liking.
- Take the steaks off and rest them wrapped in foil for 10 minutes. Then slice the steaks into thin strips.
- Warm the sourdough through either in the oven or your toaster, then add the salad on top of one side. Top with the steak and onions.
- Finish with a beverage of your choice!
