SPICE-RUBBED STEAK WITH RED ONIONS AND CROUTONS

A reinvented classic – and any cut of steak works. The rub will tenderise, overnight or for the time it takes to cook the onions.

SERVES 4

1 tbsp light brown sugar

2 tsp salt

1 tsp ground allspice

1 tsp ground coriander

1½ tsp mustard powder 4 beef steaks

2½ tbsp olive oil

4 red onions, finely sliced Few sprigs thyme 200ml cider or apple juice 1 tbsp cider vinegar 225g rustic bread, cut into chunks and tossed in olive oil 1 tbsp extra virgin olive oil 60g rocket

Make a dry rub with the sugar, salt, allspice, coriander and mustard powder. Massage thoroughly into the steaks and set aside. Preheat the oven to 190°C, gas mark 5.

Preheat a roasting pan with 2 tablespoons of the olive oil. Once the oil is hot, add the red onions, thyme, cider and cider vinegar. Stir thoroughly, cover with foil and return the pan to the oven for 15 minutes.

Meanwhile, preheat the grill to its highest setting and give it time to get red hot.

When the onions are soft, turn up the oven to 220°C, gas mark 7, and remove the foil. Lift out the onions and all but 1 tablespoon of the liquid in the pan. Add the bread and toss well.

Place the bread in the hotter oven to allow any remaining cooking liquor to evaporate and the bread to become golden and crisp. This will take 8-10 minutes but check and shake regularly. When the croutons are ready, remove and set aside.

At the same time as you put the croutons in the oven, oil a roasting pan that will fit under the grill. Turn the steaks over in the oil so both sides are oiled.

Place the steaks under the grill for about 4 minutes on each side for rare, or add a couple more minutes per side for medium-cooked steak. Once cooked, set the meat aside to rest for 5 minutes.

Toss the croutons, warm onions and their cooking liquor with the rocket, extra virgin olive oil and seasoning. Top with the steak, sliced, and serve immediately.