prep20 cook40 serves4

Ingredients:

  • 5 tablespoons olive oil
  • 2 large red oinions, thinly sliced
  • garlic cloves, crushed
  • 1 teaspoon mustard
  • 1 tablespoon parsley, chopped
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 4 x 125-150g sirloin steaks
  • 1 tablespoon black peppercorns, crushed
  • 8 large slices of crusty bread
  • 2 large tomatoes, sliced
  • 125g rocket

Cooking Instructions:

  1. Heat 4 tablespoons of the oil in a medium frying pan. Add the onions and garlic, cover and cook over a very low heat for 30 minutes, until very but not coloured.
  2. Put the onion mixture in a bowl, add the mustard and mash it up. Stir in the parsley and vinegar, and add a dash of salt and pepper. Cover and put to one side.
  3. Brush the steaks with a little of the rest of the oil. Press the crushed black peppercorns into both sides. Put the steaks under a medium hot grill and cook to taste: for 4-5 minutes on each side for medium-rare, or 5-6 minutes for medium.
  4. Toast the bread on both sides. Spread 4 slices with the onion purée and cover with the slices of tomato. Add a piece of steak to each and top with rocket. Sprinkle with salt and pepper, cover with the rest of the toast and dig in while it’s hot.

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