The Ultimate Steak Sandwich

SERVES 1
TAKES 30 minutes

A firm favourite across the board, you cannot show off the quality of our beef in any better way than a classic steak sandwich. Paired with sweet caramelised shallots, punchy Dijon mustard and peppery watercress, it truly is a match made in heaven. Lightly toasted sourdough makes all the difference here. Serve with a crisp pint of lager and you have all your pub cravings sorted from the comfort of your back garden.

1. Remove the steak from the fridge 1 hour before you want to cook to allow to come to room temperature.
2. Set a frying pan on a medium heat and add in 1 tbsp oil and the knob of butter, when melted and foaming add in the onions along with a pinch of salt, turn the heat down to low and begin to soften the onions until they are golden and caramelised, this may take approx. 20 minutes. If they start to look like they are catching, pour in a drop of water and place a lid on. Once cooked down to your liking, remove the lid and add in the sugar, stir to combine, allowing the sugar to melt, giving the onions a thick, sticky consistency. Remove from the heat and allow to cool.
3. Brush the steak with a little oil and set a griddle pan on a medium-high heat, when it begins to smoke slightly, carefully place the steak into the pan, season with salt and cook on one side for 4 minutes, turn over and cook the other side for 3 minutes (this is for steak that’s cooked medium-rare, if you want it cooked more, leave in the pan for a further 3 minutes each side).
4. Remove from the pan and set aside, covered with a little foil to rest. Ideally, you want to rest the steak for the same amount of time as it is cooked.
5. Take your lightly toasted sourdough pieces, spread a generous helping of Dijon mustard on the one of the pieces, slice up the steak and place on top, season the steak with a little of salt and place the watercress on top. Spread the other half of the sourdough with a generous helping of the caramelised onions and place on top of the watercress. Push down to allow all the juices to absorb into the bread. Get ready to devour, enjoy!

• 1 x 350g sirloin steak
• Olive oil, for frying
• Salt, for seasoning
• 3 shallots, peeled and thinly sliced
• Knob of butter
• 2 tsp brown sugar
• 2 slices of sourdough, lightly toasted
• Handful of watercress
• Dijon mustard