Curtis Stone’s steak sandwiches with caramelised onions

Method

1. 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.

2. 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.

3. Step 3

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

4. 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.

5. 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.