Steak sarnies with sticky onions & blue cheese

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Steak sarnies with sticky onions & blue cheese

By Esther Clark

Enjoy the classic combination of steak and blue cheese on delicious sourdough for a simple but special lunch

Prep:10 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 1026
fat 49g
saturates 20g
carbs 84g
sugars 0g
fibre 6g
protein 58g
salt 3.38g

Ingredients

2 tbsp unsalted butter
1 red onion, thinly sliced
2 tbsp Worcestershire sauce
½ tbsp light brown soft sugar
40g stilton, crumbled
2 tbsp mayonnaise
1 large sirloin or rump steak (about 350g)
4 slices sourdough bread
handful of rocket, to serve

Method

Melt the butter in a frying pan over a medium heat and fry the onion with a pinch of salt for 15 mins until golden brown. Add the Worcestershire sauce and sugar, and fry for a further 5 mins, or until the onions are sticky and caramelised. Remove from the heat and set aside.
Mix the stilton with the mayonnaise and season with freshly ground black pepper. Set aside.
Season the steak on both sides. Heat a griddle pan over a high heat and cook the steak for 2-3 mins on each side (2 mins for rare or 3 mins for medium). Remove to a board, cover and leave to rest for 10 mins. Thinly slice the steak.
Toast the sourdough slices, then spread with the blue cheese mixture. Top with the steak, caramelised onions, rocket and a grinding of black pepper, then serve two open-faced sandwiches per person.

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