Quick steak sandwich

Name: Quick steak sandwich
Cook time: 30 min
Yield: 4
Ingredients: 600g eye fillet steak; 4 tbsp olive oil, plus extra for brushing; 2 red onions, thinly sliced; 8 thick slices sourdough bread; 150g baby spinach leaves; Salt and pepper; Good-quality chutney or relish

Caroline Velik

Updated July 2, 2020,first published July 18, 2012

easyTime:< 30 minsServes:4

Use rump steak if you prefer, add mushrooms, or even a fried egg.

Ingredients

600g eye fillet steak
4 tbsp olive oil, plus extra for brushing
2 red onions, thinly sliced
8 thick slices sourdough bread
150g baby spinach leaves
Salt and pepper
Good-quality chutney or relish

Method

Thinly slice steak into eight pieces. Set aside. Heat oil in a pan and cook onion until softened. Lower heat and continue to cook for about 10 minutes, until onion starts to colour and get crunchy around the edges.
Brush sourdough with a little oil and cook on a hot grill plate for a few minutes either side, or toast the bread. Wilt spinach for a few minutes in a small non-stick pan. Cook steak in a very hot pan with a little oil for about 30 seconds either side. Season with salt and pepper and set aside, keeping warm.
Pile wilted spinach on a slice of toast, top with two slices of steak and lashings of onions. Dollop with good-quality chutney and top with a second slice of toast.

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