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Steak Sandwich Supremo

Ingredients

(Serves 2)
250g eye fillet, trimmed to 2cm strips
100g beetroot julienne
1 diced Spanish onion
1 diced brown onion
1 large beckoning, sliced
French bread
1 baby cos lettuce
3 cherry tomatoes
4 spring onion, finely shredded
Balsamic vinegar
1 large Portobello mushroom, sliced chunky
1 red chilli, finely diced
Splash extra virgin olive oil
80 ml light olive oil
Salt and pepper

Method

Heat a pan, add a splash of olive oil then fry the mushrooms until browned then remove from pan and set aside.

Gently warm a saucepan with the light olive oil, then add the chopped brown and Spanish onions and simmer for 20-30 minutes (do not fry)

In a bowl mix together the beetroot, spring onions and chilies, then pour in a good splash of balsamic vinegar, a grind of pepper a splash of olive oil and lightly massage to combine.

Rub the eye fillet strips with a splash of olive oil and salt and pepper, then place on a hot grill and cook to your liking (I like 1 minute each side)

Take half a French stick and using a serrated knife make 6 diagonal slits 2/3 through  then place unto a hot grill to warm through.

Alternately layer slices of lettuce, cheese, steak, mushroom, confit and relish into each slice then serve.