Open Steak Sandwich with Caramelised Onion

Make open steak sandwich with caramelised onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 slice, about 50 g Sourdough
120 g Onion (Sliced thin. It cooks down to a third of its size.)
5 g Olive oil
2 tsp (10 g) Balsamic vinegar
1 tsp, about 6 g Dijon mustard
30 g Rocket
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cook the onion in the oil over a low heat with a pinch of salt for twenty minutes, stirring now and then, until soft and brown. Add the balsamic for the last minute.
2. Sear the salted steak in a separate hot pan for three minutes a side and rest it for five.
3. Toast the sourdough. Spread it with the mustard, pile on the onions, then the sliced steak and its juices, then the rocket.

Contains gluten cereals, mustard and sulphites.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/open-steak-sandwich-caramelised-onion

AI-generated images illustrating the recipe.

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