Steak and Red Onion Sandwiches
2 red onions, thinly sliced
3 tbsp olive oil
1 small ciabatta loaf
2 x 125g/4oz thin minute steaks
2 tsp Dijon mustard
a handful of rocket (arugula) leaves
2 ripe tomatoes, sliced
salt and ground black pepper
1 Put the red onions in a bowl with half of the olive oil and toss together to coat.
2 Spread the onion over the base of a foil-lined grill (broiling) pan. Grill (broil) for 10 minutes, turning the onions occasionally until soft and starting to caramelize. Set aside.
3 Cut the ciabatta in half lengthways and brush the cut side with olive oil. Place the two halves under the hot grill (broiler) and cook for 3–4 minutes, until warm. Remove, wrap in kitchen foil and keep warm.
4 Brush the steaks with olive oil and season with salt and pepper. Cook under the hot grill for 3–4 minutes, turning once, until cooked to your liking.
5 Spread the two bottom halves of the bread with mustard. Add the rocket and tomatoes, then the steak. Pile the onions on top, cover with the remaining bread and serve warm.