Ingredients

  • 3 thick slices of sourdough
  • 50g Marmite butter
  • 2x 250g sirloin steak
  • ½ Oxo cube, crumbled
  • Salt and pepper
For the onions
  • 2 Roscoff onions, peeled
  • 25g butter
  • 15ml vegetable oil
  • Salt and pepper
  • 200ml bitter
  • 200ml beef stock
  • 1 tbsp soft brown sugar
  • Mustard mayonnaise
  • 2 tbsp Dijon mustard
  • 3 eggs
  • 200ml veg oil
For the salsa verde
  • 1/2 shallot, diced
  • 1 small bunch parsley
  • 1 tbs capers
  • 1 clove garlic, crushed
  • 1 lemon, zested
For the onion rings
  • 2 shallots, peeled and cut into rings
  • 150ml milk
  • 100g plain flour
To serve
  • Watercress

Method

Print Recipe
  1. Pop the onions into a pan, cover in the bitter and the stock. Bring to the boil then simmer for 1 hour. Cool.
  2. Chop the cooked onions into slices and sweat them in butter and brown sugar until caramelised. Chop all the ingredients together for the salsa Verde.
  3. Pop the steaks onto the grill and cook for 2 minutes, then flip over and cook for another 2 minutes. Sprinkle over the crumbled Oxo cube, season and rest. Slice.
  4. Toast the bread and spread with Marmite butter.
  5. For the onion rings, dip the shallots in milk and then flour and fry at 180c until crisp.
  6. To make the mayonnaise, pop the mustard and egg yolks into a food processor. Blitz slowly and drizzle in the oil until thick. Season.
  7. To serve layer up with Marmite butter, beef, caramelised onions, onion rings, salsa Verde and watercress.

Ingredients

  • 3 thick slices of sourdough
  • 50g Marmite butter
  • 2x 250g sirloin steak
  • ½ Oxo cube, crumbled
  • Salt and pepper
For the onions
  • 2 Roscoff onions, peeled
  • 25g butter
  • 15ml vegetable oil
  • Salt and pepper
  • 200ml bitter
  • 200ml beef stock
  • 1 tbsp soft brown sugar
  • Mustard mayonnaise
  • 2 tbsp Dijon mustard
  • 3 eggs
  • 200ml veg oil
For the salsa verde
  • 1/2 shallot, diced
  • 1 small bunch parsley
  • 1 tbs capers
  • 1 clove garlic, crushed
  • 1 lemon, zested
For the onion rings
  • 2 shallots, peeled and cut into rings
  • 150ml milk
  • 100g plain flour
To serve
  • Watercress

Method

  1. Pop the onions into a pan, cover in the bitter and the stock. Bring to the boil then simmer for 1 hour. Cool.
  2. Chop the cooked onions into slices and sweat them in butter and brown sugar until caramelised. Chop all the ingredients together for the salsa Verde.
  3. Pop the steaks onto the grill and cook for 2 minutes, then flip over and cook for another 2 minutes. Sprinkle over the crumbled Oxo cube, season and rest. Slice.
  4. Toast the bread and spread with Marmite butter.
  5. For the onion rings, dip the shallots in milk and then flour and fry at 180c until crisp.
  6. To make the mayonnaise, pop the mustard and egg yolks into a food processor. Blitz slowly and drizzle in the oil until thick. Season.
  7. To serve layer up with Marmite butter, beef, caramelised onions, onion rings, salsa Verde and watercress.

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