Steak sandwich and pickled onion salad

Name: Steak sandwich and pickled onion salad
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 tbsp extra virgin olive oil; 1 ciabatta loaf, halved; 400g eye fillet, at room temperature; ½ cup pickled onions, sliced, plus extra to serve; 4 large ox heart tomatoes, sliced; 2 cups watercress; 150g blue cheese, crumbled

Jessica Brook

December 16, 2021

Steak sandwich and pickled onion salad.James Moffatt

easyTime:< 30 minsServes:4

Give the ol' steak sanger a fancy twist with blue cheese and pickled onions.

Ingredients

2 tbsp extra virgin olive oil
1 ciabatta loaf, halved
400g eye fillet, at room temperature
½ cup pickled onions, sliced, plus extra to serve
4 large ox heart tomatoes, sliced
2 cups watercress
150g blue cheese, crumbled

Dressing

2 tbsp malt vinegar
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard

Method

Step 1
Preheat chargrill pan or barbecue over high heat. Brush the bread with 1 tablespoon of the oil and chargrill for 1 minute each side, or until lightly charred. Set aside.
Step 2
Rub the steak with the remaining tablespoon of oil and season with salt and pepper. Cook for 10-12 minutes, turning every 3-4 minutes, for medium-rare. Set aside to rest for 5 minutes, loosely covered.
Step 3
To make the dressing, whisk together the vinegar, oil and mustard and season with salt and pepper.
Step 4
Thinly slice the steak. Top the bread with tomato, onion and steak. Serve with watercress, blue cheese and extra pickled onion.