Steak sandwiches with caramelised onions & Gruyère

PREP + COOK 40 MINUTES SERVES 4

CARAMELISED ONIONS & HORSERADISH SAUCE 2 tablespoons olive oil

2 large onions (about 800g total), thinly sliced

4 sprigs thyme

2 garlic cloves, finely chopped

½ cup finely grated peeled fresh horseradish or prepared horseradish ⅓ cup mayonnaise

⅓ cup sour cream

SANDWICHES

2 scotch fillet steaks

(each about 280g)

5 tablespoons olive oil sea salt flakes

8 x 1cm-thick slices multigrain bread 225g Gruyère or tasty cheese, grated 4 cups loosely packed baby rocket

1 To caramelise onions and make horseradish sauce: Heat pot over medium-high heat. Add oil, then add onions and thyme; sauté for 15 minutes or until onions are golden brown.

2 Add garlic and sauté for 2 minutes or until beginning to soften. Remove thyme stems.

Season with salt and pepper. Remove from heat.

3 In a bowl, mix horseradish, mayonnaise and sour cream. Season with salt.

4 To make sandwiches: Preheat Curtis Stone indoor grill pan over medium-high heat. Coat steaks with 1 tablespoon oil and season with salt flakes. Grill steaks, turning steaks over every 60 to 90 seconds for about a total of 3 minutes per side or until instant-read meat thermometer registers 52°C for medium-rare doneness. Transfer steaks to rack over baking sheet and rest for 5 minutes. Reserve grill pan.

5 Drizzle more oil into grill pan. Grill bread on one side for about 2 minutes. Divide cheese among 4 slices. Cover and cook until cheese melts, about 2 minutes.

6 Spread about 1 tablespoon horseradish sauce over each of 4 slices without cheese and then top with rocket. Trim fat and sinew from steaks, then thinly slice steaks across grain. Divide steak among sauce-topped bread. Top with caramelised onions, more sauce, and remaining 4 grilled bread slices, cheese-side down.