Sliced Steak with Caramelised Red Onions

Nothing beats a juicy steak sandwich for the ultimate, lunchtime treat. The caramelised red onions add a hint of sweetness whilst the horseradish adds a bit of heat - absolute perfection.

4
30
  • 4 steaks, sirloin, ribeye or striploin
  • 1-2 tbsp. sherry vinegar
  • 2 tbsp. rapeseed oil
  • Salt and cracked black pepper
  • A knob of butter
  • 2 large red onions, peeled and finely sliced
  • 150g créme fraîche
  • 2 tbsp. horseradish sauce
  • 1/2 tsp. Dijon style mustard
  • 1/2 tsp. white wine vinegar/lemon juice
  • 4 thick slices of bread
  • 120g rocket leaves
  • 4 steaks, sirloin, ribeye or striploin
  • 1-2 tbsp. sherry vinegar
  • 2 tbsp. rapeseed oil
  • Salt and cracked black pepper
  • A knob of butter
  • 2 large red onions, peeled and finely sliced
  • 150g créme fraîche
  • 2 tbsp. horseradish sauce
  • 1/2 tsp. Dijon style mustard
  • 1/2 tsp. white wine vinegar/lemon juice
  • 4 thick slices of bread
  • 120g rocket leaves

STEP 1

Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the steaks. Set aside while you cook the onions.

STEP 2

Heat a tablespoon of oil and a knob of butter in a large frying pan over a medium heat. Sauté the onions until softened, this will take about 15 minutes.

STEP 3

Add in a tablespoon of the sherry vinegar and a little salt and continue to cook for another five minutes until the vinegar has evaporated. Set aside.

STEP 4

Heat a griddle pan until really hot. Season the steaks with salt. Place them two at a time on the pan and cook for two minutes on each side for rare or until cooked to your liking.

STEP 5

While the steaks are cooking, in a small bowl mix together the créme fraîche, horseradish sauce, mustard and white wine vinegar/lemon juice.

STEP 6

Brush the bread with a little oil on each side and toast under the grill.

STEP 7

Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the steak and lay on top. Arrange some rocket leaves on top and serve.

STEP 1

Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the steaks. Set aside while you cook the onions.

STEP 2

Heat a tablespoon of oil and a knob of butter in a large frying pan over a medium heat. Sauté the onions until softened, this will take about 15 minutes.

STEP 3

Add in a tablespoon of the sherry vinegar and a little salt and continue to cook for another five minutes until the vinegar has evaporated. Set aside.

STEP 4

Heat a griddle pan until really hot. Season the steaks with salt. Place them two at a time on the pan and cook for two minutes on each side for rare or until cooked to your liking.

STEP 5

While the steaks are cooking, in a small bowl mix together the créme fraîche, horseradish sauce, mustard and white wine vinegar/lemon juice.

STEP 6

Brush the bread with a little oil on each side and toast under the grill.

STEP 7

Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the steak and lay on top. Arrange some rocket leaves on top and serve.