Steak sandwich and pickled onion salad

Steak sandwich and pickled onion salad.
Steak sandwich and pickled onion salad. Photo: James Moffatt
Difficulty
Easy

Give the ol' steak sanger a fancy twist with blue cheese and pickled onions.

Ingredients

2 tbsp extra virgin olive oil

1 ciabatta loaf, halved  

400g eye fillet, at room temperature

½ cup pickled onions, sliced, plus extra to serve

4 large ox heart tomatoes, sliced

2 cups watercress

150g blue cheese, crumbled

Dressing

2 tbsp malt vinegar

2 tbsp extra virgin olive oil

1 tbsp Dijon mustard 

Method

1. Preheat chargrill pan or barbecue over high heat. Brush the bread with 1 tablespoon of the oil and chargrill for 1 minute each side, or until lightly charred. Set aside. 

2. Rub the steak with the remaining tablespoon of oil and season with salt and pepper. Cook for 10-12 minutes, turning every 3-4 minutes, for medium-rare. Set aside to rest for 5 minutes, loosely covered.

3. To make the dressing, whisk together the vinegar, oil and mustard and season with salt and pepper. 

4. Thinly slice the steak. Top the bread with tomato, onion and steak. Serve with watercress, blue cheese and extra pickled onion.