Ingredients

olive oil
2 large onions
20g unsalted butter
Simon Johnson Dijon Mustard
125ml Red Wine Vinegar
Watercress
1 Irrewarra Ciabatta loaf
400g Cherry Tree Organics Porterhouse Steak
70g Billington’s Dark Muscovado

Method

1. Remove steak from the fridge and let it come to room temperature and season with salt and pepper. Peel onions and slice.
2. Melt the butter in a large frying pan on medium heat, add onions ancd cook for 5 minutes. Pour in the vinegar, pop on the lid and simmer for 35 minutes, or until golden.
3. Place the ciabatta in the oven at 110 degrees. Place large pan on high heat. Once hot, drizzle steak with oil and place in the pan, cooking for 3 minutes each side (or to your liking).
4. Remove and leave to rest and slice 1cm thick.
5. Cut the warm ciabatta in half. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
6. Pop the other piece of bread on top, cut in half and serve.
7. Enjoy!