- 2 sirloin or minute steaks
- 2 garlic cloves, finely chopped
- Sea salt and freshly ground pepper
- A few splashes of olive oil
- 3 large red onions, thinly sliced
- A glug of balsamic vinegar
- A few sprigs of fresh rosemary, finely chopped
- Ripe tomatoes, sliced
- 2 ciabattas, halved both ways
- 2 handfuls of wild rocket, watercress or other leaves
- 1 lemon
Slap it on a plate sizzlin' hot or wrap it up for a wickedly posh packed lunch. Why not?
1. On a sturdy cutting board, pound your steaks (just a little) with a rolling pin or meat hammer. Rub in the garlic and a good pinch of pepper.
2. While the steak warms to room temp, fry onions over a low heat in a large pan with a good glug of oil and a pinch of salt. Once glossy and soft, add the rosemary. Stir. Glug in some balsamic. Let it bubble up then soak in. Take off heat, set aside.
3. In a clean, hot pan, fry the steaks until golden and to your liking (see our steak cooking vid in our website recipe section).
4. Dress the leaves with a squeeze of lemon and some zest.
5. Brush the bread with a little olive oil. Grill. Layer filling as follows: tomatoes, steak, onions, leaves, mustard or mayo.