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Sliced Steak with Caramelised Red Onions

You really can’t go wrong with a steak sandwich. The caramelized red onions add a hint of sweetness whilst the horseradish adds a bit of heat - perfection!

4 people
30 min
Nutrition per serving
  • kcal
    633 kcal
  • protein
    42g
  • iron
    6mg
  • carbs
    28g

Ingredients

    • 4 steaks, sirloin, ribeye or striploin
    • 1-2 tablesp. sherry vinegar
    • 2 tablesp. rapeseed oil
    • Salt and cracked black pepper
    • A knob of butter
    • 2 large red onions, peeled and finely sliced
    • 150g crème fraîche
    • 2 tablesp. horseradish sauce
    • ½ teasp Dijon style mustard
    • ½ teasp. white wine vinegar/lemon juice
    • 4 thick slices of bread
    • 120g rocket leaves

     

Main

    • 4 steaks, sirloin, ribeye or striploin
    • 1-2 tablesp. sherry vinegar
    • 2 tablesp. rapeseed oil
    • Salt and cracked black pepper
    • A knob of butter
    • 2 large red onions, peeled and finely sliced
    • 150g crème fraîche
    • 2 tablesp. horseradish sauce
    • ½ teasp Dijon style mustard
    • ½ teasp. white wine vinegar/lemon juice
    • 4 thick slices of bread
    • 120g rocket leaves

     

Method

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Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the steaks. Set aside while you cook the onions.

Heat a tablespoon of oil and a knob of butter in a large frying pan over a medium heat.  Sauté the onions until softened, this will take about 15 minutes.

Add in a tablespoon of the sherry vinegar and a little salt and continue to cook for another five minutes until the vinegar has evaporated. Set aside.

Heat a griddle pan until really hot. Season the steaks with salt. Place them two at a time on the pan and cook for two minutes on each side for rare or until cooked to your liking.

While the steaks are cooking, in a small bowl mix together the crème fraîche, horseradish sauce, mustard and white wine vinegar/lemon juice.

Brush the bread with a little oil on each side and toast under the grill.

Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the steak and lay on top. Arrange some rocket leaves on top and serve.

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Method

Copy Text

Mix together a splash of sherry vinegar, a tablespoon of oil and cracked black pepper and rub this mixture over the steaks. Set aside while you cook the onions.

Heat a tablespoon of oil and a knob of butter in a large frying pan over a medium heat.  Sauté the onions until softened, this will take about 15 minutes.

Add in a tablespoon of the sherry vinegar and a little salt and continue to cook for another five minutes until the vinegar has evaporated. Set aside.

Heat a griddle pan until really hot. Season the steaks with salt. Place them two at a time on the pan and cook for two minutes on each side for rare or until cooked to your liking.

While the steaks are cooking, in a small bowl mix together the crème fraîche, horseradish sauce, mustard and white wine vinegar/lemon juice.

Brush the bread with a little oil on each side and toast under the grill.

Spread a little horseradish cream over each slice, then spoon over the onion mixture, slice the steak and lay on top. Arrange some rocket leaves on top and serve.

Recipe Video