Steak and caramelised onion sandwiches with mustard cream
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Time to make:
$3.38 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
2 medium brown onions, sliced
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
1/4 cup extra light sour cream (we used Weight Watchers)
1 tablespoon Dijon mustard
500g ‘minute’ steaks, trimmed
8 slices multigrain sourdough
2 cups lettuce leaves
2 tomatoes, sliced
1/2 cup canned beetroot slices, drained
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil. Add onion and cook for 10–15 minutes over low heat, until very soft. Add 1 tablespoon water occasionally to prevent sticking. Stir in sugar and vinegar. Remove from heat and keep warm.
Step 2 Beat together sour cream and Dijon mustard in a small bowl. Set aside.
Step 3 Spray steaks with oil and season with ground black pepper. Cook over high heat for 1 minute each side, or until browned and just cooked. Remove from heat and rest for 2 minutes.
Step 4 Meanwhile, toast bread and place 4 pieces on plates. Top with lettuce, tomato, beetroot, caramelised onions and steaks. Spoon over mustard cream and top with remaining toast.
If you want a bit more 'bite' to your sandwich, replace the Dijon mustard with horseradish.
Can't find minute steaks? Buy sirloin steaks and flatten them with a meat mallet or frying pan.
About this recipe
First published: January 2011