Open Steak Sandwich with Caramelised Onion
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
One slice of bread rather than two takes 120 kcal off and the sandwich does not miss it. Eaten with a knife and fork.
The onions take twenty minutes and cannot be hurried. A high heat burns the edges before the middle softens.

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