Use rump steak if you prefer, add mushrooms, or even a fried egg.
600g eye fillet steak
4 tbsp olive oil, plus extra for brushing
2 red onions, thinly sliced
8 thick slices sourdough bread
150g baby spinach leaves
Salt and pepper
Good-quality chutney or relish
Thinly slice steak into eight pieces. Set aside. Heat oil in a pan and cook onion until softened. Lower heat and continue to cook for about 10 minutes, until onion starts to colour and get crunchy around the edges.
Brush sourdough with a little oil and cook on a hot grill plate for a few minutes either side, or toast the bread. Wilt spinach for a few minutes in a small non-stick pan. Cook steak in a very hot pan with a little oil for about 30 seconds either side. Season with salt and pepper and set aside, keeping warm.
Pile wilted spinach on a slice of toast, top with two slices of steak and lashings of onions. Dollop with good-quality chutney and top with a second slice of toast.