Steak Sandwiches with Peppercorn Onions and Peppercorn Sauce by Manu

Serves 4 | Prep Time: 10mins | Cook Time: 20mins

INGREDIENTS

50g salted butter, softened

8 slices sourdough bread

4 x 100g beef minute steaks

1 tablespoon olive oil

Sea salt flakes to taste

8 slices Swiss cheese

Rocket leaves

French Fries

Peppercorn Onions

2 onions, thinly sliced

1 tablespoon fresh thyme leaves  

2 teaspoons olive oil

30g butter

2 x 150g pouches Peppercorn Sauce by Manu

METHOD

1. For peppercorn onions, heat a medium frying pan over medium heat. Add onion, thyme, olive oil and butter. Cook, stirring occasionally, for about 15 minutes, or until softened. Add Peppercorn Sauce by Manu and bring to boil. Remove the pan from the heat.

2. Meanwhile, spread butter over both sides of sourdough slices.

3. Heat a char-grill pan over high heat. Cook the bread for 2 minutes, until charred. Remove.

4. Drizzle steaks with oil and season with salt. Heat a large frying pan over high heat. Cook the steaks, in batches, for 30 seconds on each side. Top with cheese and cook for a further 1 minute, or until cheese is melted and steak is cooked to your liking. Remove pan from the heat.

5. To assemble, spread half the bread with mayonnaise and top with rocket and steak. Spoon over peppercorn onions and top with remaining bread slices. Serve with French fries.

Manu’s Tip:

Ask your butcher to cut and pound beef porterhouse or New York steaks into minute steaks for you.