Steak-and-onion open ciabatta
you will need
2 large red onions
3 tbsps olive oil
1 tbsp light muscovado sugar
1 tbsp balsamic vinegar
2 x 175g/6oz thin-cut sirloin steak
4 tbsps mayonnaise
1 tsp Dijon mustard
1 tsp wholegrain mustard
2 ripe tomatoes, sliced
50g/2oz wild rocket
1 small ciabatta loaf
salt and freshly ground black pepper
Cut the red onions into slices and then separate into rings. Heat two tablespoons of the oil in a large frying pan and pre-heat the grill.
Fry the onions for 10 minutes until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar then cook for another two minutes until the sugar has dissolved and is slightly syrupy, stirring continuously. Tip into a bowl and keep warm.
Return the pan to the heat and add the remaining tablespoon of oil. Season the steaks, add them to the pan and cook over a high heat for three to four minutes on each side for well done, or according to taste.
Pre-heat the grill. Split the ciabatta in half, then arrange on the grill rack cut-side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.
Place a piece of the toasted ciabatta on each warmed serving plate.
Add a smear of the mustard mayonnaise, then arrange a layer of the tomato slices. Season to taste and add the rocket.
Place the steak on top and add the reserved fried onions.