30 mins Preparation, Make 2 servings
- 4 slices PureBred Gluten Free Rustic White Sourdough
- 400g skirt or striploin steak
- 2 large onions, peeled and sliced
- 20 g butter
- olive oil
- 70g dark brown sugar
- 125 ml red wine vinegar
- Dijon mustard
- 1 handful of watercress or rocket
Let the steak come to room temperature, cover with a piece of parchment and bash all over with a rolling pin to tenderise and flatten it.
Meanwhile, into a frying pan, put butter, sugar and 1 tbsp of oil, place over a medium heat, when the butter is melted add the onions and cook for 5 minutes. Pour in the vinegar, cover and cook for around 35 minutes or until golden. Leave aside.
Heat a griddle pan over a high heat, rub the steak with oil and season with salt and pepper, sear in the hot pan on both sides. Remove to a board to rest and then slice into chunky strips.
Spread the bread on both sides with Dijon, put steak on top and then watercress or rocket. Top with the bread and cut in half.