Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serves: 4
Ingredients
20g butter
2 brown onions, thickly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 (about 500g) beef scotch fillet steaks
1 loaf Focaccia
2 marinated capsicums, thickly sliced
40g baby rocket leaves
Paprika mayonnaise
1 egg yolk
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp tomato sauce
1 tsp Dijon mustard
1 tsp sweet paprika
1/2 cup (125ml) light olive oil
Method
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To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
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Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minutes or until onion is golden brown and caramelised. Transfer the cooked onion to a bowl.
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Use a large sharp knife to cut through each steak, across the grain, into 2 thin steaks. Heat a barbecue or char-grill pan on medium high. Season steaks well with salt and pepper. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
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Cut the focaccia in to desired size then the bread slices to the grill and cook for 1 minute each side or until toasted. Remove from heat.
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Place half the bread slices on serving plates. Dollop with paprika mayonnaise. Top with beef, onion, capsicum and rocket leaves. Sandwich with remaining bread slices. Serve immediately with potato wedges, if desired.
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