BEST STEAK SANDWICHES

Serves 4

For the garlic mayonnaise:

2 egg yolks

1 tbsp lemon juice

4 garlic cloves, crushed

120ml/4 fl oz/½ cup olive oil 120ml/4 fl oz/½ cup rapeseed oil (canola oil)

Salt and black pepper

For the steak sandwiches: 450g/16oz/1lb flank skirt steak, at room temperature

1 tbsp butter

50g/2oz/¼ cup brown sugar

2 tbsp olive oil

2 large onions, sliced

120ml/4 fl oz/¼ cup red wine vinegar

4 ciabattas, lightly toasted

To serve:

Rocket (arugula) Parmesan, shaved

1 For the garlic mayonnaise, pulse the egg yolks, lemon juice and garlic in a food processor until combined.

2 With the blade running, slowly stream in the oils until the mixture is thick. Season with salt and pepper and refrigerate until needed.

3 Place the steak on a chopping board and cover with cling film (plastic wrap). Bash it with a rolling pin to make it all roughly the same thickness.

4 Put the butter, sugar and half of the oil into a large non-stick pan over a medium heat. Once melted, add the onions and cook for five minutes.

5 Add the vinegar and cover with a lid. Turn the heat to low and cook for 25-30 minutes until caramelised. Stir every 10 minutes or so, adding a splash of water if they look dry. 6 Season the steak with salt and black pepper.

7 Place a large, non-stick pan over a high heat until very hot. Rub the steak with the remaining olive oil, then place in the pan. Cook for three minutes on each side for medium, or to your liking.

8 Remove the steak to a plate, cover with tin foil and rest for 4-5 minutes. Slice the steak against the grain into thick slices. Pour the pan juices over the onions and stir to combine.

9 Split open the toasted ciabattas. On the bottom halves, spread on some garlic mayonnaise, then layer over the caramelised onions, steak and some rocket (arugula). Add a few Parmesan shavings and the ciabatta tops.

Per Serving 945kcals, 55.3g fat (29.7g saturated), 69g carbs, 22.4g sugars, 46.6g protein, 3.8g fibre, 0.748g sodium