Most steak sandwiches die of richness. Beef, cheese, butter, bread, all pulling the same direction and nothing pushing back. Raw onion sitting in French Vinaigrette for ten minutes fixes it: the Dijon and red wine vinegar cut the fat and the onion loses its bite. Same vinaigrette goes on the cut side of the roll.
25 mins. Makes 2.
Ingredients
- 400g Sirloin or rump steak
- 60ml Plateit French Vinaigrette
- 1 Red onion, sliced thin
- 2 Crusty rolls, split
- 2 handfuls Rocket
- 1 tbsp Olive oil
- Salt and pepper, to taste
Method
- Onion into a bowl with 40ml of Plateit French Vinaigrette. Leave 10 mins, turning once.
- Steak out of the fridge, patted dry, salted hard. Pan on high with the oil until it smokes.
- Three minutes a side for medium rare on a 2cm steak. Rest 6 mins on a board. Do not skip this.
- Toast the rolls cut side down in the steak pan. Brush the cut sides with the remaining 20ml of vinaigrette.
- Slice the steak against the grain, tip the resting juices back over it. Build: rocket, steak, onions and every drop of their dressing. Press the lid on. Eat over the sink.
Swap it: Grilled mushrooms instead of steak. The onions do most of the heavy lifting anyway.