Dinner · British

Steak sandwiches with caramelised onions

Name: Steak sandwiches with caramelised onions
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 2 Rump steaks; 3 Brown onions; 30g Butter; 1 tsp Dried thyme; 1 tsp Sugar; 1 tbsp Red wine vinegar; 2 tbsp Horseradish sauce; 4 tbsp Mayonnaise; 1 tbsp Olive oil; 8 slices Sourdough; 60g Rocket

Pink rump steak, sweet jammy onions and a hit of horseradish mayo, on toasted sourdough.

Start to finish: 45 min
Hands-on: 27 min
In the fridge: 1 day
Freezes: Not well

Contains gluten, dairy, eggs, mustard, sulphites

Ingredients

4 portions

2Rump steaks
3Brown onions
30gButter
1 tspDried thyme
1 tspSugar
1 tbspRed wine vinegar
2 tbspHorseradish sauce
4 tbspMayonnaise
1 tbspOlive oil
8 slicesSourdough
60gRocket

Plus salt, pepper and water.

Method

1
Take the steaks out of the fridge. Halve the onions and slice them thinly.
2
Melt the butter in a frying pan over a medium-low heat and add the onions, thyme and a pinch of salt. Cook for 25 minutes, stirring now and then, until soft and deep golden. Stir in the sugar and vinegar and cook for 2 minutes more, until sticky.
28 min, mostly hands-off
3
Meanwhile, stir the horseradish into the mayonnaise.
4
When the onions have about 15 minutes left, get a heavy frying pan smoking hot. Rub the steaks with the oil and season well. Cook for 2 to 3 minutes a side for medium rare, or a little longer if you prefer, then rest on a board for 5 minutes.
5
Toast the bread. Slice the steak thinly across the grain.
6
Spread the toast with horseradish mayo. Pile rocket, steak and onions onto half the slices, spoon over any resting juices and top with the rest.

On the day

Cut in half and eat straight away, while the toast is still crisp. Leftover onions keep for 5 days in the fridge.

Cook’s tip

Slice steak across the grain, against the lines running through the meat. It turns chewy strips into tender ones.