A tasty and traditional steak sandwich topped with fried onions, salad and tomato chutney. This delicious summer bite makes for a mouthwatering barbecue or picnic.
Brush the steaks with a little oil and season. Fry in a hot griddle pan for 2-4 minutes on each side (2 minutes for rare, 3 minutes for medium, 4 minutes for well done) depending on the thickness of the meat. Leave to rest for 5 minutes on a plate under foil. Cut into thin slices.
In a medium frying pan, heat the oil. Sauté the onion in the pan until browned, about 2-3 minutes.
Toast 4 ciabatta rolls or big pieces of baguette. Spread each with a little mustard mayonnaise and top with 2 lettuce leaves, a slice of tomato, the steak slices, the onions and a drizzle of tomato chutney. Great served with potato wedges.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.