This steak sandwich is deeply imbued with flavour all thanks to a stack of ingredients that make it what it is – caramelised onions, toothy sourdough and cheddar, succulent sirloin and creamy aioli. What better way to switch up how to serve your steaks?
- 30 g butter
- 1 large onion (200 g), sliced thickly
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- ¼ cup (70 g) wholegrain mustard
- 2 tbsps barley malt syrup
- 2 x 250 g thick-cut sirloin steaks
- 150 g cheddar, grated
- 8 x 1 cm thick slices sourdough bread (400 g)
- ⅓ cup (100 g) aioli
- 1 cup (50 g) firmly packed baby rocket (arugula)
Heat butter in a large frying pan over medium heat; cook onions, stirring occasionally, for 10 mins. Add sugar and vinegar; cook, for a further 3 mins or until soft and caramelised. Transfer to a bowl.
Stir mustard and malt syrup together in a small bowl.
Heat a heavy-based frying pan over high heat. Season steaks well. Using tongs, hold both steaks together. Hold, fat-side down, in the pan, for 30 secs or until fat renders (melts). Place steaks on their side, reduce heat to medium; cook for 2 mins on each side for medium-rare or until cooked to your liking. Transfer steaks to a plate, brush with malted mustard sauce and cover with foil; rest for 5 mins.
Preheat oven grill to high. Arrange bread slices on an oven tray.
Toast bread for 1 min or until golden. Remove 4 slices from tray; reserve. Turn remaining slices over and sprinkle with cheddar, grill 2 mins or until melted and bubbling.
Slice steaks lengthways. Spread aioli on untoasted side of reserved bread slices. Top with rocket, onions, steak and a little of the malted mustard, topping with the melted cheese toast. Serve immediately with remaining malted mustard sauce.