Steak & spring onion sandwich with miso mayo

For a solo supper that's quick and simple but feels special, you can't go wrong with this. Serves 1 Prep 10 mins plus 1 hr marinating and resting Cook 15 mins

1 sirloin steak (about 170g)

1 small ciabatta loaf, warmed

2 tbsp mayonnaise mixed with 1 tsp white miso and a squeeze of lime (optional) small handful of baby spinach ½ bunch of spring onions, trimmed 1 tsp sunflower oil a few sesame seeds

FOR THE MARINADE

1 tbsp brown rice miso

1 small garlic clove, grated small piece of ginger, peeled

and grated

1 tbsp mirin

1 tbsp dry or medium sherry

1 tsp balsamic vinegar

½ tbsp sesame oil

1 To a dish large enough to hold the steak, add all of the marinade ingredients and mix well. Turn the steak in the marinade and chill for at least an hour.

2 Heat a non-stick frying pan until it’s very hot. Lift the steak out of the marinade, shaking off the excess. Cook on each side for 30 secs, then turn the heat down a little and cook for a further 2 mins for rare (or see our guide right to cook it to medium or well done). Turn the steak halfway and baste with some leftover marinade. Set aside to rest. Clean the pan. 3 Halve the ciabatta horizontally. Spread one half with the miso mayo, if using, and pile on the spinach leaves.

4 Heat the frying pan again and brush the spring onions with the sunflower oil. Fry over a medium heat, turning frequently, until the bulbs are tender; around 10 mins. They may collapse a bit, which is fine.

5 Cut the steak into thick slices put on top of the leaves with the spring onions and sesame seeds, then sandwich with the other half of the bread. Serve immediately. PER SERVING 688 kcals, fat 35g, saturates 9g,

carbs 68g, sugars 12g, fibre 5g, protein 51g, salt 2.8g