Steak & Balsamic Onion Ciabatta.

I love making these amazing steak sandwiches when I’m caught for time and in the mood for something really tasty. Perfect with a cool beer and a good film! Serves 4

4 minute steaks
2 ciabatta loaves
Olive oil
2 red onions, sliced finely
2 tablespoons of balsamic vinegar
fresh rocket
1 lemon

For the onions – heat a tablespoon of olive oil in a pan over a low heat, add the onions and allow to cook slowly for thirty minutes, stirring occasionally. Add the vinegar and cook on quite a high heat for a further ten minutes or until the balsamic vinegar has reduced to a sticky sauce and the onions appear almost black in colour.

Heat a griddle pan until smoking hot. Season both sides of the meat with salt and drizzle with olive oil. Fry for one/two minutes on each side (depending on how you like your steak cooked) and remove to a warm plate. Squeeze with lemon juice and leave to rest for a couple of minutes.
Meanwhile, cut your ciabatta lengthways, grill until golden or put on the griddle to absorb the wonderful cooking flavours. Spread one side of the ciabatta with the onions; place the steak on the other side along with the meat juices from the plate. Add a generous handful of rocket; press the bread together firmly to mix up all the flavours. Enjoy!

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