Steak and Onion Toastie

345g pack Buttered Garlic Bread or 365g pack Turkish Garlic Bread
3 large sliced onions
3 Tbsp balsamic vinegar
4 x 125g sirloin thin cut steaks, trimmed, about 1cm thickness
1/2 cup mayonnaise
Mesclun salad leaves
1-2 tomatoes, thickly sliced


Heat some oil in a saucepan and add the onions. Cover and cook over a medium heat until they begin to soften, then remove the lid and continue cooking for 10-15 minutes or until the onions start to change colour. Add in balsamic vinegar and stir in. Continue to cook over a medium heat uncovered for a further 30-35 minutes, until the onions are soft and caramelised, and the liquid is absorbed. Let it rest.

BBQ or pan fry the sirloin steaks over a high heat until just cooked, turning once during cooking. Allow to rest for 5 minutes.

Cut the Turkish Garlic Bread loaf in half lengthways (or open and remove the paper from the Buttered Garlic Bread). Heat the bread until warm then cut into four portions. Spread the tops and the bottoms of the bread with mayonnaise. Fill in your sandwich with the mesclun salad leaves, tomato, onions and steak. Then devour the sandwich!