Steak Sandwich
Impossibly good gluten free bakery

30 mins Preparation, Make 2 servings
INGREDIENTS
- 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
STEPS
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.