Steak sarnies with sticky onions & blue cheese
- Esther Clark
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.6 ratingsRate
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Enjoy the classic combination of steak and blue cheese on delicious sourdough for a simple but special lunch
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp unsalted butter
-
1 red onion
thinly sliced
-
2 tbsp Worcestershire sauce
-
½ tbsp light brown soft sugar
-
40g stilton
crumbled
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2 tbsp mayonnaise
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1 large sirloin or rump steak
(about 350g)
-
4 slices sourdough bread
-
handful of rocket
to serve
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Nutrition: per serving
- kcal1026
- fat49g
- saturates20g
- carbs84g
- sugars17g
- fibre6g
- protein58g
- salt3.38g
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Method
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step 1
Melt the butter in a frying pan over a medium heat and fry the onion with a pinch of salt for 15 mins until golden brown. Add the Worcestershire sauce and sugar, and fry for a further 5 mins, or until the onions are sticky and caramelised. Remove from the heat and set aside.
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step 2
Mix the stilton with the mayonnaise and season with freshly ground black pepper. Set aside.
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step 3
Season the steak on both sides. Heat a griddle pan over a high heat and cook the steak for 2-3 mins on each side (2 mins for rare or 3 mins for medium). Remove to a board, cover and leave to rest for 10 mins. Thinly slice the steak.
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step 4
Toast the sourdough slices, then spread with the blue cheese mixture. Top with the steak, caramelised onions, rocket and a grinding of black pepper, then serve two open-faced sandwiches per person.
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A star rating of 4.8 out of 5.6 ratings
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