Open steak sandwich

Serves: 4

Cook time: 30 minutes

BBQ Caramelised Onions

2 tbsp olive oil

2 red onions, cut into thin wedges Pinch chilli flakes

3 tbsp Bull’s-Eye Original BBQ Sauce

1 tbsp apple cider vinegar Open Steak Sandwiches

4 steaks

3 tbsp olive oil

Start by making the onions. In a large pan with the olive oil, add the onions with a generous pinch of salt and cook slowly for 30-40 minutes. Stir occasionally until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well. Add the chilli flakes, original barbecue sauce and the apple cider vinegar. Keep cooking on a low heat for another

1 tbsp thyme, leaves picked

2 half ciabattas

BBQ Mayonnaise

2 tbsp mayonnaise

1 tbsp Original BBQ Sauce

1 tsp Dijon mustard Quick Pickled Beetroot

1 beetroot, thinly sliced

2 tbsp apple cider vinegar

To Garnish:

½ iceberg lettuce

1 round tomato, thinly sliced

1-2 tbsp cornichons

5 minutes. Set aside ready to use.

● Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt and thyme leaves, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.

● Mix the mayonnaise, original barbecue sauce and Dijon mustard together. In a separate bowl, add a generous pinch of salt and the cider vinegar to the beetroot and set aside. Spread the bottom of the ciabattas with the BBQ mayonnaise, layer with lettuce, quick pickled beetroot, tomato, season well, top with the steak and the caramelised onions, cornichons and serve with lashings of original barbecue sauce and chips.