Steak sandwich

I almost love steak sandwiches more than a burger, but come back to me on this, because I change my mind on this so often. Put simply, a steak sandwich, a good one, ticks all the boxes and leaves me more satisfied than almost any other meal.

There are so many variations of the steak sandwich and it does really come down to personal taste. Everyone will have their own version that they think is the best.

So Hiiii!! I'm Tash and I think mine's the best hah!

Give it a go, tell me what you think.

Prep time: 35 mins (30 mins to caramelize onions, 5 mins to make mayo)

Cooking time: 5 mins

Serves: 2

Ingredients

Caramelised onions

1 whole onion, sliced

1/2 tsp brown sugar

2 tsp balsamic vinegar

1 pinch of salt

1 tbsp olive oil

Mayonaise

1 egg, room temperature

1 tbsp American mustard

1 tbsp apple cider vinegar

3/4 cup extra light olive oil

1 pinch of salt

2 ciabatta rolls, or similar, sliced lengthways

2 tsp butter

200g rib eye steak

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt

1 tomato, sliced

1 head of baby romaine lettuce, leaves separated

2 tsp avocado dressing (see my previous recipe)

Olive oil spray

Method

1. Heat 1 tablespoon of olive oil in a frypan set to low, and add the onions with a good pinch of salt. Stir regularly until the onions become soft and turn a light brown colour. You don't want them to burn or go crispy.

2. Once soft and brown, add the sugar and balsamic vinegar, mixing for another 5 minutes, then remove from the heat.

3. Next, add your egg to a food processor, (or a container if you're using an immersion blender like me) and blend for about 10 seconds until well combined. Add the mustard, salt and vinegar then blend again until well combined. Add a teaspoon of olive oil, then blend making sure it mixes completely. Repeat with another teaspoon of olive oil, and keep repeating 2-3 more times until you're sure the mixture isn't breaking. Then top with the rest of the olive oil while the blender is on, ensuring the olive oil is being added slowly in a thin stream. Set aside when done.

4. Take your bread that's been sliced in half, butter the insides, and put the buttered side face down on a heated fry pan until crisp and colored, then remove.

5. Now take your steak, pat dry with a paper towel, and mix the oregano, garlic powder and salt into the steak liberally. Spray with olive oil before placing on a hot fry pan, and searing on each side, cooking to your preferred doneness. I prefer medium rare.

6. Leave your steak to rest while you assemble your steak sandwich by first smearing two teaspoons of mayonnaise on the base of the bread, before topping with lettuce, sliced tomato (season with salt and petter, and your caramelized onion.

7. Slice the steak on the diagonal in in thin-medium strips, and lay them on top of the onion before topping with two teaspoons of the avocado dressing.

8. Close with the top part of the bread roll and enjoy with a side of hot chips or as is!

Notes

• Mayonaise is traditionally made with Dijon mustard and white wine vinegar. Try it with the American mustard and apple cider vinegar - its so good.

• I used rib eye and sliced it, but if you want to keep it in one piece use flank steak or ask your butcher to cut you up some minute steaks.

• Optional additions include fried eggs, beetroot or cheese, but honestly? Its great like this.

• The avocado dressing is totally optional but it works so well with it. Alternatively you can use a salsa verde or leave it out completely!