How to make a little red meat go a long way? Turn it into sandwiches teamed up with heaps of tasty bits and bobs.
3 Tbsp olive oil
1 Tbsp creamy Dijonnaise mustard
Flaky sea salt & freshly ground black pepper
2 sprigs rosemary
2 porterhouse (sirloin) steaks
1 large onion (I used a white onion), peeled and sliced
3-4 iceberg lettuce leaves
8 small vine tomatoes, halved
1 tsp balsamic vinegar
12 slices ciabatta bread (or use buns or rolls)
1 In a dish whisk 2 tablespoons of oil with mustard and add ½ teaspoon of salt, pepper to taste and the rosemary sprigs. Add steaks and turn them to coat in the marinade. The steaks can remain at room temperature for up to 1 hour; cover.
2 Heat a small frying pan over medium heat and add 2 tablespoons of butter. Add onion and fry gently for about 25 minutes, stirring often, until golden. Do not hurry the process. Gentle cooking will develop a lovely sweet flavour. If you have the heat too high, the outer edges of the onion will burn.
3 While onion is browning, cook the steaks. Heat a heavy-based frying pan over medium-high heat. Add 1 tablespoon of oil. When it is nice and hot, just starting to give off a haze, toss steaks in their mustardy marinade and add to pan. Cook, without moving them, for 2-3 minutes a side (Read Touch Test for Beef here). Transfer to a plate, season generously with sea salt and let steaks rest for at least 10 minutes. Slice thinly across the grain.
4 When onion is ready, transfer to a side plate. Increase heat under pan to medium-high. Add 1 teaspoon of butter, then put in tomatoes cut side down. Cook for about 2 minutes, until coloured, then turn and cook skin side for 2 minutes. Transfer to a plate cut side up and season with salt and pepper and drizzle with balsamic vinegar.
5 Grill or toast bread. Spread with mayonnaise. Layer with torn lettuce leaves, fried onion, sliced steak and balsamic tomatoes, then top with remaining slices of bead also spread with mayonnaise. Sit down and scoff up!
Photography Aaron McLean http://www.aaronmclean.com