Naked Sanga Steak
1 tablespoon olive oil, plus 1 teaspoon extra
1 small (100g) red onion, finely sliced
1 sprig thyme (or 1 teaspoon dried thyme)
2x 125g sustainable beef steaks (see note below)
sea salt and freshly ground black pepper, to season
2slices sourdough bread
1 tablespoon full-fat mayonnaise
1 teaspoon Dijon mustard
1 medium (200g) beetroot, grated
1 cup rocket leaves
1 tablespoon Homemade Sauerkraut
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and thyme. Cover and cook, stirring often for 15 minutes or until soft and lightly golden. Uncover and cook for a further 3 minutes. Remove thyme sprig and set aside.
In last 3 minutes of onion cooking, heat a large frying pan over medium-high heat. Rub steaks with extra oil and season with salt and pepper. Cook for 2 minutes each side, or until cooked to your liking. Remove from heat and allow to rest for 2 minutes. Cut into thick slices.
Meanwhile, toast 1 slice of bread. Combine mayonnaise and Dijon mustard. Spread toasted bread with half of the mayonnaise mixture. Top with half the caramelised onion, 1/2 cup rocket, 1 steak, half of the beetroot, and half of the Sauerkraut.
Pack remaining ingredients away to construct sandwich for lunch tomorrow.