Steak and caramelised onion sandwiches
1 large, thinly sliced
Beef sizzle steak, raw
360 g, (4 x 90g steaks), (see tip)
White sourdough bread
280 g, (8 x 35g slices), toasted
30 g, baby leaves
2 x 3 second spray(s)
Fresh lemon rind
1 tsp, finely grated
- Lightly spray a large non-stick frying pan with oil and heat over medium–low heat. Cook onion for 20–25 minutes, stirring often, until soft and golden brown (reduce heat if onion is browning too quickly).
- Meanwhile, to make horseradish sauce, combine all ingredients in a small bowl.
- Lightly spray a large, non-stick frying pan with oil and heat over high heat. Season steaks with salt, then cook for 1 minute each side. Transfer to a clean plate to rest for 3 minutes. Cut steak into thick strips. Spread toast slices with horseradish sauce. Layer steak, onions and rocket between toast slices to make 4 sandwiches. Serve immediately.