Curtis Stone’s steak sandwiches with caramelised onions

Curtis brings us his delicious steak sandwiches with caramelised onions. Perfect for lunch or dinner, this recipe is a must-try.

4

10m

Note: + 5 mins resting time

35m

Ingredients

  • 3 large onions, very thinly sliced
  • 4 thyme sprigs
  • 100ml olive oil, divided
  • 2 garlic cloves, finely chopped
  • 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks
  • 1/4 cup (70g) horseradish cream
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) Coles Sour Cream
  • 8 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna
  • 4 slices light tasty cheddar
  • 2 cups Coles Australia Baby Rocket

Method

STEP 1

Heat a frying pan over medium-high heat. Add the onion, thyme and 2 tbs oil. Cook, stirring occasionally, for 25 mins or until the onion is golden brown and tender. Add garlic and cook, stirring, for 2 mins or until aromatic. Remove from heat. Remove and discard thyme sprigs.

STEP 2

Meanwhile, heat a chargrill or large non-stick frying pan over medium-high heat. Brush steaks with 1 tbs oil. Season. Cook steaks for 3-4 mins each side or until an instant-read thermometer inserted into the centre registers 51°C for medium-rare doneness. Transfer to a cutting board for 5 mins to rest.

STEP 3

Combine the horseradish cream, mayonnaise and sour cream in a small bowl. Season with pepper.

STEP 4

Wipe chargrill or frying pan clean with paper towel. Place over medium heat. Brush both sides of each bread slice with remaining oil. Working in batches, cook bread for 2 mins each side. Preheat grill on high. Place half the bread slices on a lined tray. Top with cheddar. Cook under grill for 2 mins or until cheddar melts.

STEP 5

Thinly slice the steak. Top melted cheddar with steak, onion and rocket. Drizzle with horseradish mixture and top with the remaining bread slices.

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