This dripping steak sandwich recipe has been such a winner because it turns the ordinary into the extraordinary by making the onions the star of the meal.
Peel and slice the onions into about 2-centimetre rounds.
Drizzle some olive oil and a scrape of butter in the bottom of a deep pan and arrange the onion slices to fit snugly.
Pour over a glug of the balsamic vinegar and poke in the thyme sprigs between the onions.
Fry on high heat for 4 minutes, then turn the heat down and cook slowly without turning the onions.
After about 20 minutes, turn the slices around, add in the sugar, a little more butter and salt and pepper.
Turn up the heat again for 4 minutes, then right down for another 15 minutes until the onions are syrupy and golden.
Steak Sandwich Instructions
Rub the steak with 1 tablespoon of olive oil and season. Over hot coals or a screaming hot pan, drop your steak and do not touch it for 2 minutes.
After this first essential sealing exercise, turn the steak over and sear it for 1 minute, depending on thickness, then remove immediately after and allow to rest covered in a warm spot. You can, of course, leave the steak on a bit longer for medium-rare. Any longer than 5 minutes total cooking time, and you might as well throw it away.
While the steak is resting, warm the ciabatta sightly in a hot oven. Halve and place in those meaty pan juices (if you have any), then pile the caramelised onions on the base. Thinly slice the steak and arrange it over the onions, finishing your sandwich off with a large handful of fresh rockets.
Press the upper half of the bread over the fillings, unhinge your jaw and experience something close to orgasmic.