Great Steak Sandwich
|Olive oil||5 Tablespoon|
|Mustard seeds||2 Teaspoon|
|Red onions||2 Large, finley sliced|
|Garlic||2 Clove (10 gm), crushed|
|Chopped flat leaf parsley||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Sirloin steaks||20 Ounce (4 Steaks Of 150 Grams Or 5 Ounce Each)|
|Crushed black peppercorns||1 Tablespoon|
|Olive bread slice/Crusty bread||8 Large|
|Beefsteak tomatoes||2 , sliced (Ripe Ones)|
|Fontina/Gruyere cheese||3 Ounce, thinly sliced (75 Grams)|
|Rocket cheese||4 Ounce (125 Grams)|
Heat 4 tablespoons of the olive oil in a medium frying pan, add the mustard seeds, cover and let them pop for 30 seconds over a moderate heat; take care that they do not burn.
Add the onions and garlic, cover and cook over a very low heat for 30 minutes, until they are very soft but not coloured.
Puree the softened onion mixture in a blender or food processor, then spoon into a bowl.
Stir in the parsley and vinegar.
Season to taste, cover and set aside.
Brush the steaks with a little of the remaining oil.
Press the crushed black peppercorns into both sides.
Place the steaks under a preheated medium-hot grill.
Cook for 4-5 minutes on each side for medium-rare or 5-6 minutes for medium.
Toast the bread slices on both sides until lightly golden.
Spread 4 slices with the onion puree and cover with slices of tomato.
Add a piece of steak to each and top with the cheese slices and rocket.
Season, cover with the remaining toasted bread slices and serve at once.