Steak sandwich with caramelised onion

The onions take 20 minutes. The steak takes one. Start the onions first and the rest falls into place.

Serves

4 people

Prep

10 minutes

Cook

25 minutes

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From the shop

Start with 500 g of minute steak, which is four or five thin steaks. For a thicker sandwich steak, BBQ blade steak sliced across the grain after cooking works too.

Minute steak is cut thin on purpose. It cooks in a minute a side over high heat. Leave it longer and it goes tough, so have everything else ready before the steak hits the pan.

Ingredients

• 500 g minute steak
• 2 brown onions, sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 4 bread rolls, or 8 slices of thick toast
• Lettuce leaves
• 2 tomatoes, sliced
• Barbecue sauce or tomato sauce
• Salt and cracked black pepper

Method

1. Melt the butter in a frying pan over medium-low heat. Add the onions and a pinch of salt. Cook for 15 minutes, stirring now and then, until soft and gold.
2. Add the brown sugar. Cook for 5 minutes more until the onions are sticky. Tip them into a bowl.
3. Split and toast the rolls. Lay out lettuce and tomato on the bases.
4. Wipe the pan. Heat the oil over high heat until it smokes. Season the steaks.
5. Cook the steaks for 45 seconds to 1 minute a side. Do them in two batches so the pan stays hot.
6. Pile the steak and onions onto the rolls. Add the sauce and the tops.

Serve it

Serve straight away with chips or a handful of rocket.