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Ingredients
- 3 onions
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- sea salt and pepper
- 2 tbsp grain mustard
- 2 tbsp good mayonnaise
- iceberg lettuce
- 4 thin minute steaks, about 120g
- 4 thick slices sourdough bread
Method
Heat the oven to 180C. Finely slice the onions. Place in a foil-lined baking tray and toss with olive oil, balsamic vinegar, salt and pepper. Bake for 30 minutes until caramelised, tossing occasionally.
Mix the mustard and mayonnaise. Finely shred the lettuce.
Bash the steaks flat, between two sheets of cling-film. Brush with olive oil, season well, and sear in a hot pan for 1 minute, pressing down with an egg flip, then turn and cook for 1 minute (or longer, depending on size).
Grill or toast the bread and spread with the mustard mayo. Top with a small handful of lettuce, the steak and the caramelised onions and drizzle with any pan juices.
