An open steak sandwich with mustard & balsamic onions
Method
- Heat a little oil in a heavy-bottomed pan and gently sauté the onions and garlic until lightly coloured.
- Add the balsamic and mustard. Stir well and cook until well flavoured.
- Then season the steaks well, generously spray with oil and cook on a preheated ridged grill (or BBQ) to the desired degree. Remove and set aside to rest for about 5 mins, before slicing.
- Toast the sourdough and spread one side of each piece with mayo. Then top with lettuce, the sliced steak, onions and a few mini herbs.
Ingredients
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olive oil
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2 onions, sliced
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1 garlic clove, crushed
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a generous splash of balsamic vinegar
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1 heaped tbsp Dijon mustard
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sea salt & freshly ground pepper
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4 x 80-100 gm porterhouse steaks, trimmed of all fat & sinew
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olive oil spray
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4 slices sourdough bread
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mayonnaise
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butter lettuce leaves
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mini fresh herbs
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.