4 beef steaks, about 175 g each
sunflower oil, for cooking
8 slices sourdough bread
1 bunch rocket
2 tomatoes, sliced
80 g whole-egg mayonnaise
3 onions, halved and sliced
2 tablespoons olive oil
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
salt and pepper
- To make the caramelised onions, preheat a barbecue hotplate to medium. Drizzle 1 tablespoon of the olive oil on the plate and add the onions. Spread out the onions to an even layer, and drizzle with the remaining olive oil. Toss to coat the onions in the oil, then spread out again and cook, turning occasionally, for about 20 minutes, or until soft and golden brown. Sprinkle the sugar and vinegar over the onions, and toss to combine. Spread out again and cook for a further 5-10 minutes, or until caramelised. Season with salt and pepper.
- Preheat a barbecue grill rack to medium heat. Use a meat mallet or rolling pin to gently beat the steaks out to about 7 mm thick.
- Lightly oil the meat and cook on the grill rack over direct heat for 2 minutes each side. Set aside to rest. Toast both sides of the bread on the grill rack.
- Spread 4 slices toasted bread with mayonnaise. Top with rocket, tomatoes, steaks and onions. Put the top slice of toasted bread in place, and serve immediately.