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.