Reader rating:

None yet.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

steak

Use rump steak if you prefer, add mushrooms, or even a fried egg.

Ingredients

  • 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

Method

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.

Got a favourite recipe? Share your recipe