Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.
Ingredients
- 20g butter
- 2 brown onions, thickly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 2 (about 500g) beef scotch fillet steaks
- 1 loaf sourdough bread, cut into 1.5cm-thick slices
- 2 marinated capsicums, thickly sliced
- 40g baby rocket leaves
- Potato wedges, to serve
Paprika mayonnaise
- 1 egg yolk
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1 tablespoon tomato sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sweet paprika
- 1/2 cup (125ml) light olive oil
Method
- Step 1To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
- Step 2Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minutes or until onion is golden brown and caramelised. Transfer the cooked onion to a bowl.
- Step 3Use a large sharp knife to cut through each steak, across the grain, into 2 thin steaks. Heat a barbecue or char-grill pan on medium high. Season steaks well with salt and pepper. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Add the bread slices to the grill and cook for 1 minute each side or until toasted. Remove from heat.
- Step 5Place half the bread slices on serving plates. Dollop with paprika mayonnaise. Top with beef, onion, capsicum and rocket leaves. Sandwich with remaining bread slices. Serve immediately with potato wedges, if desired.
- Low carb
Nutrition
5132 kj
Energy
58g
Fat Total
15g
Saturated Fat
9g
Fibre
55g
Protein
121mg
Cholesterol
1445.87mg
Sodium
15g
Carbs (sugar)
116g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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