MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Steak Sandwich
Categories: Beef, Breads, Cheese, Vegetables
Yield: 4 servings

30 g (1 oz) butter
1 lg Onion (200 g); sliced thick
1 tb Brown sugar
1 tb Balsamic vinegar
1/4 c (70 g) wholegrain mustard
2 tb Barley malt syrup
2 (250g/8 oz ea) thick-cut
- sirloin steaks
150 g (4 1/2 oz) cheddar; grated
8 sl (1 cm/1/2") thick sourdough
- bread
1/3 c (100 g) a|>oli
1 c (50 g) firm packed baby
- rocket/arugula

Heat butter in a large frying pan over medium heat; cook
onions, stirring occasionally, for 10 minutes. Add sugar
and vinegar; cook, for a further 3 minutes or until soft
and caramelised. Transfer to a bowl.

Stir mustard and malt syrup together in a small bowl.

Heat a heavy-based frying pan over high heat. Season
steaks well. Using tongs, hold both steaks together.
Hold, fat-side down, in the pan, for 30 seconds or until
fat renders (melts). Place steaks on their side, reduce
heat to medium; cook for 2 minutes on each side for
medium-rare or until cooked to your liking. Transfer
steaks to a plate, brush with malted mustard sauce and
cover with foil; rest for 5 minutes.

Heat oven grill to high. Arrange bread slices on an oven
tray.

Toast bread for 1 minute or until golden. Remove 4
slices from tray; reserve. Turn remaining slices over
and sprinkle with cheddar, grill 2 minutes or until
melted and bubbling.

Slice steaks lengthways. Spread a|>oli on untoasted side
of reserved bread slices. Top with rocket, onions, steak
and a little of the malted mustard, topping with the
melted cheese toast. Serve immediately with remaining
malted mustard sauce.

RECIPE FROM: https://www.womensweeklyfood.com.au

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