Ingredients
- 125 g (½ cup) sour cream
- 40 g (1½ oz) sun-dried tomatoes, well drained and finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons finely chopped basil leaves
- 2 teaspoons lemon juice
- 2 red onions
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon soft brown sugar
- 8 large slices of sourdough bread
- 400 g (14 oz) piece of fillet steak, cut into 1 cm (½ inch) thick slices
- 55 g (2 oz) baby rocket (arugula) leaves, rinsed and well drained
Method
1. Preheat the barbecue to medium-high direct heat. Mix the sour cream, sundried tomatoes, garlic, basil and lemon juice in a small bowl and season the mixture to taste.
2. Thinly slice the onions, separate the rings and toss them with 1 tablespoon of olive oil. Spread the onion across the flat grill plate and cook it for 10 minutes, or until softened and starting to brown. Gather the rings into a pile and pour the combined balsamic vinegar and sugar over them. Turn the onion so that it is well coated in the balsamic mixture, then spread it out a little and cook for a few more minutes, or until it is slightly glazed. Remove the onion from the barbecue and toast the bread on the chargrill plate for 30 seconds on each side, or until grill marks appear.
3. Brush the steaks with a little olive oil and season with salt and ground black pepper. Chargrill them for 1 minute each side for medium-rare, or 2 minutes for well done.
4. To serve, put a piece of steak on a slice of toasted bread and top with the onion, a dollop of the sour cream mixture and some rocket leaves. Finish with a second piece of toast.
